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Make the marinade by mixing the vegetable broth, olive oil, balsamic vinegar, tamari, lemon juice, garlic, basil, marjoram, and thyme in an 8-inch square baking dish or wide, shallow bowl.
Cut the tofu widthwise into four equal slabs. Slice each slab diagonally from corner to corner to make eight fat triangles.
Place the tofu in the marinade in a single layer. Spoon some marinade over the top, then let it marinate for 1 hour, flipping the pieces after 30 minutes.
Lightly grease a heavy grill pan with oil. Heat over medium-high for about 3 minutes. The pan should be very hot before the tofu goes in.
Lift the tofu from the marinade, letting the excess drip back into the dish. Arrange the pieces in the hot pan in a single layer.
Use a thin metal spatula to gently press the tofu against the ridges. Cook without lifting or moving it for 3 to 5 minutes, until dark grill marks have formed and the tofu releases from the pan.
Slide the spatula beneath each piece in the same direction as the grill lines and carefully flip. Cook the second side for another 3 to 5 minutes, pressing gently, until well marked.
Serve hot, warm, or at room temperature.