Wrap the thawed tofu in a clean kitchen towel and press to get all the water out. Slice and place in a tub to marinate. Combine the water, tamari, palm sugar, coconut milk, lime juice, lime leaves and dried mushrooms in a small pot and bring to a boil over high heat. Lower the heat to a vigorous simmer and cook for about 10 minutes. Pour the hot marinade over the tofu and shake the container to coat all the slices.Refrigerate the tofu overnight, shaking and turning the container to make sure the marinade coats the slices.Grill in a panini grill or on the grill, over medium heat. Serve with black rice, and a simple salad of cukes, mint, garlic chives and a splash of rice vinegar.