Drain the tofu and press it. (That is - put it in the middle of a baking sheet or something else flat that will catch the water you're squeezing out, put another large flat piece of cookware on top, then weigh it down with lots of heavy pans or cookbooks.)
Peel and mince/press the garlic cloves. Peel and grate the ginger.
Make the marinade by combining the tamari, white wine, rice vinegar, sesame oil, agave, dried thyme, ginger, and pressed/minced garlic. Whisk the marinade together.
Slice the tofu into slices that are about a centimeter thick. Arrange the tofu slices in a single layer in a shallow container and pour marinade over them. Cover and place in the refrigerator overnight, or for at least 4 hours.