Drain and press your tofu for at least 30 minutes. Tofu comes packed in water to keep it fresh. Dump out all the water and then place the tofu in a strainer. Next place something on top of the tofu to press the water out of it. I typically use 4 plates and stack them on top of the tofu. Set aside for at least 30 minutes or up to a few hours.
While the tofu is draining, make the marinade. Combine all remaining ingredients in a blender container and puree until completely smooth, 1-2 minutes depending on your blender.
When your tofu is done straining, remove it from the strainer and put it on a cutting board. Stand the tofu on its side and cut into thirds. Next, lay it down with the largest side down and cut into fourths the long way. Finally, cut crosswise into sixths. Now you have a pile of nicely cubed tofu.
Add the cubed tofu to a bowl and pour the marinade over the top. Gently toss the tofu to coat. Allow to marinate for 30 minutes and up to 8 hours. If you don't have time to let the tofu marinate, simply toss it in the marinade and move onto the next step. This won't give the tofu time to fully absorb the marinade, but it will still have a nice flavor.
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
After the tofu is done marinating, remove it from the marinade, leaving most of the liquid behind. (Don't throw away the marinade! This will make a great sauce to go with the tofu, or use it as a sauce for other veggies, rice or salad.) Place the tofu on the prepared baking sheet making sure not to crowd the tofu. Bake for 25-30 minutes, flipping once or twice, until nicely browned and slightly crispy. Remove from the oven and ENJOY!