I marinate mine in tamari, mirin, liquid aminos, gochujang, granulated garlic, and onion powder. I cut the block into 1/2-3/4"slices and leave it in for at least 24 hours. I've found that roasting it for an hour and a half or so and then cooling it down again in the fridge before using it leaves it with a denser toothier kind of texture.
If everyone but your 200 internet friends are "enemies" I'm fairly confident your group isn't going to do anything... Like, literally anything, whatever your stated goals are.