Before you do anything, you must get as much liquid out of the tofu as possible. There is such a tool as a tofu press, but I find that a pie pan, a plate and some fruit does the job just fine (my hippie, teepee roots are showing again).
Take the tofu out of the package and rinse with water. Place the block of tofu in the pie pan, cover with a plate and then cover the plate with something heavy, but not so heavy that it squashes the tofu and breaks it apart.
Allow the tofu to set like this for 30 minutes to an hour. You can drain the water and flip the tofu midway to help get as much liquid out as possible.
Place all the marinade ingredients into a bowl and using a fork to combine.
Once the water has been pressed out of the tofu, cut it into thin slabs. You can make them any size in length you want, just make sure they are at least 1/2 inch thick or so.
This is also a good time to preheat your oven to 350° (175°C)
Arrange the pieces of tofu in the same pie pan (but make sure all the water is out of it and the pan is dry) and pour the marinade over the tofu (be sure to add the sesame seeds, the garlic and the ginger along with the marinade. You might think that they will burn, but because they are wet with marinade they will not.)
Marinate in the fridge overnight, or you can marinate it for as little as 10 minutes. Just make sure that you turn over the tofu so that each piece soaks up some marinade.
Now, the next trick is to line a baking sheet with parchment paper so that the tofu doesn't stick to the baking sheet.
Place each piece of tofu on the parchment paper in a single layer and bake for 20 minutes.
Flip the tofu over and bake for another 20 minutes.
Allow to cool and dig in, or store in the fridge for up to a week.