2 pk Firm tofu, 14-to-18 oz each
1/2 oz Dried wild mushrooms
- porcini or shiitake
1 c  Water
2 ts Dried oregano or marjoram
2    Garlic cloves; sliced
1/2 c  Olive oil
1/2 c  Sherry vinegar
-=OR=- Red Wine Vinegar
1/2 c  Red wine
1/2 c  Tamari soy sauce
4    Cloves
1/2 ts Salt
Several twists black pepper

CUT THE TOFU INTO SLABS 1-inch thick–firm tofu often comes in pieces that
size–and drain them: Set them on a bread board or the back of a baking
sheet and raise 1 end; point the lower end toward the sink to let the water
drain off. Cover the tofu with another tray and weigh it down with
something heavy, such as a few cans of tomatoes. Let the tofu drain for
about 1/2 hour. This will remove excess water and allow the marinade to
penetrate without being diluted. While the tofu is draining, prepare the
marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small
heavy skillet and toast the oregano or marjoram slowly until it is
fragrant. Add the oregano and the remaining ingredients to the pot with the
mushrooms. Bring to a boil, and simmer slowly a few minutes more. Remove
the tofu from the draining board and arrange it in a single layer in a
square or rectangular non-corrosive pan. Strain the marinade through a
coffee filter or paper towel and pour it over the tofu. Cover with plastic
or a lid and refrigerate at least 1 day, preferably longer.