While the tofu is pressing, heat the oil over medium heat. Add everything up to the bay leaf and sauté for 4-5 minutes, until the veggies are tender.
Add vinegar, bring to a boil, and simmer until the liquid reduces by a third, about 5 minutes. Stir in the stock and remove from heat.
Slice the tofu into four equal pieces and arrange in a single layer in the dish. Cover with marinade and let sit for at least an hour, or refrigerate overnight.
Remove from marinade and sauté (3-4 minutes per side) or grill (5 minutes per side). Or you can bake it in the marinade for 20 minutes at 350.