Drain and rinse the block of tofu; slice into 8, rectangular-shaped pieces. Set on a clean dish towel (or paper towels) on a rimmed cutting board. Place another board on top and weigh it down with something heavy, like a heavy can or skillet. Let sit 15 - 30 minutes to drain some of the excess liquid.
Once the tofu has drained, cut it into smaller pieces if you like. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.
Preheat your oven to 350-degrees. Cover a baking sheet with foil and coat with non-stick spray. Cook the tofu for 10 minutes and then flip it over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total. As you bake, the tofu will shrink, the texture will get chewier, and the flavor will get more concentrated.