When grilling tofu, you have to use extra firm or super firm and you have to drain it. I've also hear of people who freeze their tofu and then thaw it so it has a firmer texture, but I've never tried it. Search the Web for details on this technique.
Drain your tofu:
Open pkg, pour out water. Slice the tofu into 3 fillets of equal width or go with just 2 fillets that are real thick. Drain it by pressing or stacking with paper towels inbetween or whatever method you like. Once they are drained, you can marinate.
BBQ Tofu:
3/4 C Brown Sugar
3/4 C BBQ Sauce
3/4 C OJ Concentrate (I found this amount of OJ to be way to much but Debra liked it)
1 tsp chili powder
Cook these ingredients in a sauce pan over medium heat until the sugar is dissolved. Pour over the tofu, coat both sides and refrigerate for 30 min or more.
Chili Lime Tofu
1 T Olive Oil
2 T chopped Cilantro (I think I went with 3)
2 tsp chili powder
1/4 tsp cayenne
1/4 Cup fresh squeezed lime juice
Mix all together baste and coat the tofu and refrigerate for at least 30 min.
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