What you want to do is this:
1. Buy some tofu (not the silken type but the refrigerated extra firm type)
2. Drain and remove from package.
3. Lay down several paper towels or a tea towel. Preferably on a cutting board.
4. Place tofu on towel. Place more paper towels or another tea towel on top of tofu.
5. Place a couple plates on top. This places weight on the tofu to push out excess water.
(Personally, I like to put tofu on large cutting board, on top of towels, put towels on top of tofu, place another cutting board on top, and then place several plates on top of the second cutting board. More even weight distribution.)
6. Let it sit for like 15 minutes.
7. Put tofu in a container and place in freezer.
8. Once frozen remove from freezer and repeat steps 1-5. I tend to do this overnight as it takes the tofu quite a while to thaw.
What this does is removes all excess water from the tofu and creates a porous medium for marinades. Ever had tofu at a natural foods store or restaurant that was really good and you could not figure out how to replicate the way they get seasoning to stick to the tofu? This is how they do it.
Now here is a recipe for Tofu steaks:
Baked Tofu Steak Recipe: Serve 4-6
2 Blocks of extra firm tofu, pressed
Slice into 1/2" steaks
MARINADE
2 1/2 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of liquid sugar (honey, maple, agave)
2 teaspoon of rice vinegar (or the juice of a lemon or a lime)
4 tablespoons of vegetable stock, or water
pinch of red pepper flakes
pinch smoked sea salt (or regular salt)
1/4-1/2 teaspoon sesame chili oil
fresh black pepper
(This recipe can be altered. For instance, I only use the soy sauce, oil, pepper, and vinegar.)
Search Amazon.com for tofu extra firm
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