Add all marinade ingredients and sliced tofu to a resealable plastic bag. Marinate tofu for at least 20 minutes or overnight.
Preheat 1 tablespoon of olive oil in a large saucepan over medium-high heat. When oil starts to ripple, add tofu to pan, being careful not to overcrowd the pan, which can steam instead of fry the tofu. If tofu doesn't sizzle immediately when adding to the pan, remove it and wait another minute.
Cook tofu on both sides until golden, about four minutes on each side. Right before removing tofu from pan, pour in extra marinade from the bag and cook down until it's slightly thickened. Transfer cooked tofu to a plate with sauce and garnished with more fresh herbs. Serve immediately with a crisp salad, roasted vegetables, and/or brown rice.
For crunchier results, prep tofu by wrapping it in a paper towel and pressing it between two plates to extract more water for at least 30 minutes to overnight.