Place marinade ingredients (everything but the tofu and sesame seeds) into the blender and blend until ginger is completely broken down and combined.

Slice the tofu.  Because I cook mine on the grill I slice each block into 4 pieces.  You could slice into smaller pieces if you want, but then you risk losing them through the grates!

Place tofu into a baking dish of some sort to marinade.  I have a pyrex baking pan that fits all 8 slices just perfectly!  Pour the marinade over top and spread it around so that it coats all of the tofu.  Set aside to marinate for a minimum of 1 hour, preferably more.  I let mine marinate at room temp for about 2 hours, but you could marinate in the fridge overnight also.

Once the tofu has marinated it's time to cook!  I like to cook mine on the grill and get those pretty grill marks, but you could also bake the tofu (about 375/400° for 30-45 minutes), or pan sear it.

Strain the leftover marinade through a mesh colander to remove the ginger pulp and floating bits of tofu into a separate dish and reserve.

For grilling (on a gas grill):  Preheat your grill, set to medium low heat.  Using long tongs, dip a paper towel into some neutral cooking oil and rub the grates to help prevent some sticking.  Place the tofu on the grill and cook for about 3-4 minutes.  Rotate each piece of tofu 90° and cook for about 3 more minutes.  Flip each piece of tofu and cook for 3-4 minutes on the second side.  Rotate 90° again and cook for 3 more minutes.  By this time each side of tofu should have those nice grill marks!  Set aside.

Mix 1 T of sesame seeds into the remaining marinade.  Feel free to reduce it over medium heat on the stove top if you want a thicker sauce.  To me it doesn't make much difference either way!

To serve—Place your tofu on your plate, or on top of a salad, rice, etc. and drizzle with the marinade sauce.  I've got a recipe for the salad pictured coming up later this week!  Enjoy!