Drain the tofu and cut into 3 long slabs, length wise. Cover the slabs in paper towels and put a heavy pan on top of the tofu for at least 10 minutes. This will press out the moisture and make for a crispier tofu. Once the tofu is drained, cut into 1 inch cubes and place in a medium sized bowl.
Whisk together the remaining ingredients for the coffee crust marinade. The mixture will be pretty thick. Pour the mixture over the tofu. Place in the fridge and let the tofu marinate in the mixture for 1 hour.
Heat 1 tbsp of olive oil in a cast iron skillet over medium heat. Drain the tofu (but save the marinate!) and pan sear the tofu, about 3 minutes on each side. Once the tofu is seared, add the reserve marinade to the pot and cook until a crust forms, about two minutes. Remove from heat.
Serve over rice or with a salad.