Grilled Tofu Perfection

Acquire all necessary components.

Position the tofu on a plate and place another plate atop it. Restrain the tofu with a 3- to 5-pound weight for 20 to 30 minutes; discard the excess liquid that accumulates.

Concurrently, combine vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper in a small bowl.

Slice each piece of tofu into 6 thick crosswise sections; place them in a baking dish. Pour the marinade over the tofu, ensuring each piece is well-coated, and refrigerate, covered, turning occasionally, for at least 30 minutes or up to 48 hours. The longer it marinates, the better; however, a shorter duration is acceptable as well.

Preheat your outdoor or charcoal grill to high heat. Gradually decrease the heat to medium and lightly oil the grill surface.

Release the tofu slices from their marinade, shaking off any excess; reserve the remaining marinade for creating a sauce.

Cook the tofu slices on the preheated grill, turning once, until they are well-browned but not yet excessively darkened, 10 to 15 minutes in total. Transfer the tofu slices to a platter and cover them with foil to maintain warmth.

Bring the reserved marinade to a boil in a saucepan; simmer until it reduces to approximately 1 cup, about 2 minutes. Pour the reduced marinade over the tofu and serve hot, warm, or at room temperature.