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PdfCut the tofu crosswise into five even rectangular pieces and press using the method opposite.
In a small saucepan, combine the vinegar, Worcestershire sauce, soy sauce, brown sugar, garlic, ginger, and ¼ teaspoon pepper. Bring to a soft simmer, and cook for 5 to 6 minutes, stirring occasionally. The sauce won't fully reduce, but it will still be pretty thin.
Place the pressed tofu either in a large plastic bag or a storage container and pour the marinade over the tofu. Seal and let it sit in your fridge for 3 hours or up to I day. The longer it sits, the more the marinade it will
absorb. If the marinade doesn't completely cover the tofu, flip it about halfway through the marinating time.
When you're ready to bake, preheat the oven to 375F. Line a sheet pan with parchment paper.
Take the tofu out of the marinade but reserve the marinade. Arrange the tofu on the lined sheet pan and bake until it's firm and sliceable, 45 to 50 minutes. To use it throughout the week, store it in the fridge in an airtight container with ¼ cup of the leftover marinade. It will keep for slicing and serving for 1 week.