Drain tofu and press for thirty minutes to remove excess water.
To prepare marinade, mix the soy sauce and water, then add ginger, garlic, and cumin. 1 tsp cayenne pepper can be added for a spicy kick. Put marinade into a medium-sized, flat plastic container for marinating.
Slice tofu into 6 equal-sized "cutlets" and lay flat, side-by-side, in marinade. The container should be small enough so that the marinade covers at least half of the tofu.
Cover and refrigerate for 4 hours, turning the tofu pieces over halfway through.
Cover a pan with tin foil and place marinated tofu on foil, brushing extra marinade over each piece.
Bake at 350 for 20 minutes, remove and flip tofu, then bake for an additional 20 minutes, or until the edges appear golden brown.
Serve warm or refrigerate and serve chilled later.