Tofu soaks up the flavors of the marinade and then grills up to be nicely browned on the outside and creamy inside. This recipe requires draining time of 1-2 hours and a 24 hour marinating time. From the Chicago Trib
Drain tofu; slice each block horizontally in half, arrange in a single layer on a baking sheet or tray lined with several thicknesses of paper toweling.
Cover with more paper toweling and a second baking sheet or cutting board; top with a heavy weight (such as bricks or canned foods); let stand 1-2 hours to remove excess moisture.
Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in a non-reactive bowl; mix well and set aside.
Cut each piece of drained tofu into 4 rectangles; arrange in a shallow non-reactive container, pour marinade over tofu.
Cover; refrigerate, turning occasionally, for at least 24 hours or up to 6 days.
Return to room temperature before cooking.
Prepare grill for moderate direct-heat cooking.
Place 8 bamboo skewers in a shallow container and cover with water; set aside to soak, about 30 minutes.
Place sesame seeds over medium heat in a small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes, and pour onto a plate to cool.
Remove tofu from marinade, reserving marinade.
Cut each onion into 3 pieces of equal length; working with one onion at a time, beginning with root end, thread 3 onion pieces lengthwise onto soaked skewers, alternating them with 2 pieces of tofu; thread onion pieces in order to simulate look of a whole onion.
Or, you can just skip the onions and thread tofu onto skewers.
Lightly brush grill rack with oil.
Place skewered tofu on rack; cook, turning frequently and brushing with marinade, until lightly browned on all sides, 12-15 minutes.
To serve, sprinkle tofu with toasted sesame seeds; arrange on warmed plates.