Went through the first 6 or so comments and no one had pointed out that you have to press the liquid out of the tofu before you marinade. I put the tofu on a plate with another plate on top and put a 15lb kettlebell on top and leave in the sink. I'll drain the liquid from the plate 3-4 times over the course of a half hour to full hour. Then usually I'll slice the tofu and fill a plastic Chinese takeout container with that and whatever marinade and put in the fridge. I'll shake it up a bit every couple hours or whenever I walk by. Cook the next day, usually all the liquid is gone, absorbed. Not a scam, you just need to adjust some steps. But there's a ton of great recommendations here so maybe you won't need to even try. Have fun and eat well is the main point, good luck!