Drain the tofu, and place between two wads of paper towels. Place something heavy over the top (a pot of water works well), and press the tofu for around 15 minutes.
Once drained, slice the tofu crosswise into 1/3 inch slabs, and then slice those in half. You will get about 8 per block.
While the tofu is draining, make the marinade. In a food processor or blender, add the olive oil, lime juice, chipotle pepper and sauce, light brown sugar, salt, cumin, garlic and ginger. Process until smooth.
Lay the tofu in a shallow dish or pan, and brush with the marinade, reserving about 2 tbsp of marinade for later. Allow it to marinate for at least 15 minutes at room temp or up to 1 hour in the fridge.