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Simply mix and combine the ingredients with a whisk. If it feels too thick, add a little water until it's thinner. You want it thick enough to cling to the tofu.
Make sure to use Super Firm Tofu, the kind that's vacuum sealed and doesn't need pressing.
Cut the block of tofu into 4 filets. Optional but recommended, carve each rectangular filet into a more turkey filet like shape.
Dunk the filets in the marinade. You can cook them right away or store them in the fridge in an air tight container for later. If storing for later, pour over the excess marinade, don't throw it out.
To cook them, get a pan up to medium heat, add a little oil and then grill the filets for about 1 - 2 minutes. Brush the leftover marinade before and after you flip them.
On the last flip, brush the top one last time, but don't flip it.
If you want it sliced for presentation, slice it at a bias to expose the interior.
Optionally, you can dredge these in some flour and shallow fry until golden brown.
You can also wrap them in some rice paper that's been rehydrated in water for about 15 - 20 seconds, then fry in hot oil until crispy.
You can store these in the fridge for 4 - 5 days.