I wrap tofu in a dry cloth and let it rest 1 hour and 30 minutes with an heavy object on it. It will exude it's water. After what, slice it.

While tofu rests, mix all the other ingredients in a flat container. Add the sliced tofu and mix well. Refrigerate an hour to 48 hours (24 is the best).

For a crispy tofu, just before cooking it, remove the slices from marinade and mix them with 2 tablespoons of cornstarch. Then, cook the tofu in a pan with a little of oil at medium heat until it is golden brown. You can also eat it raw. Delicious with stir-fry mushrooms and curly kale.