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If you are boiling the tofu, cut it up into chunks (making sure you keep the size for the halloumi strips) put them gently into boiling salt water (I added 2 tbsp salt to the pan). Allow it to simmer for 5 minutes. Remove from the water, let it cool slightly and then press your tofu for 30 minutes and dab dry. You should see the block is thinner and you have water at the bottom.
If not boiling the tofu, press your tofu for 30 minutes (can be longer) and dab dry.
Once pressed, slice your half block into strips 6-8 strips, not too thin and not too thick – somewhere in the middle. Set aside.
Add all of the marinade ingredients into the dish that you’re going to marinate the tofu in, and combine them all together. Its meant to be on the thicker side rather than being watery.
Add the strips of tofu to the marinade and make sure they are coated all over. It needs to absorb the flavour. Cover and leave the tofu to marinate for a minimum of 30 minutes in the fridge, can be left overnight for full marination.
Heat up the grill until it’s hot, and grill the tofu until golden brown and slightly crispy on the outside, and enjoy.