1 16-ounce block tofu
1 cup ketchup
1 tablespoon tomato paste
1 tablespoon yellow mustard
1 tablespoon brown sugar
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash hot pepper sauce
Wrap the tofu in several layers of paper towels. Place on a flat baking sheet, and top with another baking sheet or a flat plate. Top the plate with several heavy cans, then place in the refrigerator for 30 minutes.
Meanwhile, whisk together the barbecue sauce ingredients.
When the tofu comes out of the fridge, slice it into inch-wide lengths. Toss with the sauce and marinate for 30 minutes.
Preheat the oven to 350 degrees. Remove the tofu from the fridge and arrange, without shaking off the excess marinade, on a baking sheet. Bake for 1 hour, flipping once in the middle of cooking.