Ingredients

1lb firm tofu, fresh if possible

1T light sesame oil

2T brown rice vinegar

2T apple juice or cider

2T mirin

1T shoyu

1t toasted sesame oil

Preparation

  1. Press water out of tofu. The best way is to wrap it in a dishcloth, set it between two plates, and put something heavy on top - leaving it for 30 minutes. If you don’t have time, you can just manually press it out into the dishcloth for a minute.

  2. Whisk all ingredients together.

  3. Place tofu on cutting board, long side down. Bisect it the short way. Bisect each half the same direction. Now bisect all 4 pieces, so you have eight slabs, even in thickness. The evenness helps it bake evenly.

  4. Place tofu in a tightly fitted container and add marinade. You can leave this for 30 minutes to 1 day, which will help the flavor. If you don’t have time, just a few minutes is fine.

  5. Preheat oven to 375 degrees F.

  6. Bake tofu in it’s marinade for 45-60 minutes, flipping halfway through. Tofu should be golden brown and marinade absorbed.