2 pounds firm tofu, patted dry
2 cups Curry and Herb Marinade
Cut each block of tofu in half lengthwise.
Turn each half cut-side down on the board, and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half.
This means that each block of tofu will yield 8 tofu cutlets.
On a large cookie sheet, place a clean, lint-free towel, or a layer of natural, unbleached paper towels, then all of the tofu cutlets in a single layer, followed by another layer of toweling, and finally place another large cookie sheet on top.
Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour.
This process is known as cutting tofu into cutlets and pressing.
I use this technique a lot as it makes the texture of the tofu much firmer.
Cover the bottom of a large casserole dish with a third of the marinade, place the pressed tofu cutlets on top, and pour the remaining marinade over the top.
Cover, place in the refrigerator, and leave to marinate for 1 hour.
Place the cutlets on a hot grill and cook for 7-8 minutes per side or until lightly browned around the edges.
Transfer the grilled cutlets to a platter and serve two cutlets per person.