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.
Day of: 20-50 minutes
If baking: Preheat the oven to 400º F (205º C). Oil a baking pan with a small amount (1/2 tsp) sesame oil or vegetable oil. Remove the tofu slices from the marinade and transfer them to the baking pan in a single layer. Bake for 15 minutes, then flip the tofu and bake for another 15 to 20 minutes, or until the tofu is firm and starting to turn light brown along the edges.
If sauteing: saute in batches over medium heat until the sauce no longer tastes like alcohol.