Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.

In a small bowl, whisk together the tamari, olive oil, Worcestershire sauce,maple syrup, garlic, rosemary, black pepper, salt, and cayenne. Adjust seasoning to taste.

Pour the marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.

Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally to brown on all sides.

Add the remaining marinade and continue cooking for an additional 1 minute, until the marinade is reduced by at least half. Serve hot, cooled to room temperature, or cold.