Marinated Grilled Tofu

Press the tofu. Use a tofu press or weigh it down with heavy objects for at least 30 minutes. Alternatively, wrap the tofu in paper towels and microwave it in 30-second increments for 2 minutes to draw out the excess moisture.
Cut the tofu. Cut the tofu block through the long edge, then into 0.5-inch (1,3 cm) planks.
Marinate the tofu. Combine the tamari, water, and BBQ sauce in a large rectangular dish. Add in the tofu planks and make sure they are completely covered. Let marinade for at least 30 minutes, preferably overnight.
Grill the tofu. Preheat your grill to 475-500°F (245-260°C). Once hot, clean it with a grill brush and generously oil the grates to prevent the tofu from sticking. Place the tofu over the burners at medium-high heat (save the marinade for later). Close the lid and cook the tofu for 3 minutes per side until beautiful grill marks appear. Then, flip the tofu again and move it away from the burners (e.g., on the sides or at the back of the grill). Reduce heat to medium-low and continue grilling for 5 minutes per side until crispy. Transfer to a plate.
Make the BBQ sauce. To the rest of the marinade, add the BBQ sauce, red wine vinegar, maple syrup, garlic powder, and cumin. Give it a good mix.
Serve. Brush the BBQ sauce onto the tofu planks and serve right away.