In a small bowl, whisk all marinade ingredients. Lay the slices of tofu in a shallow pan and pour the marinade over the top. Cover and refrigerate for at least 2 hours.

In a large nonstick skillet, heat the canola oil over medium-high heat. Add the tofu in a single layer and let them cook for about 8 minutes per side. Check the underside of one of the pieces after 4 minutes to ensure they don't burn. The tofu should develop a dark, crisp crust. Remove the tofu from the pan, place it on a serving plate, and pour the remaining marinade in the pan. Bring to a boil and simmer, stirring frequently, until it has thickened into a glossy syrup. Pour the thickened sauce over the tofu and serve.