1 (16-ounce) block extra firm tofu
1/2 cup soy sauce or other marinade
1/2 cup soy sauce sounds like a sodium nightmare. In any case, one thing I wish there were more detail on: Drain and rinse the block of tofu.
What's the best way to do this, and how long should the tofu spend draining?
I have a bottle of Goya Mojo Criollo at home. I wonder how that would taste with this...