About 2-4 servings
1 lb firm tofu
1/3 cup shoyu (soy sauce)
1 Tbsp toasted or untoasted sesame oil
2 Tbsps minced fresh ginger
1 Tbsp finely chopped garlic
1/4 cup brown rice vinegar
2 Tbsps umeboshi vinegar
1/2 tsp crushed red-pepper flakes (optional)
1 tspn brown rice syrup (optional)
Finely chopped scallions for garnish (optional)
Cut tofu in half width-wise, then slice in half again. You will be left with 4 tofu "steaks".Pour 3/4 cup of water into a bowl. Whisk in the shoyu, oil, ginger, garlic, vinegars, red-pepper flakes (if desired), and rice syrup and pour over the tofu, covering it. An 8"x6" dish works perfectly. Marinate for at least 1 hour.
Preheat oven to 375 degrees. Either drain the baking dish of the majority of marinade, or place tofu on a baking sheet & baste with the marinade. Reserve the remaining marinade.Bake tofu for 15-20 mins. Turn the tofu pieces with a spatula, baste again with the marinade, bake for 10-15 mins longer. Garnish with scallions & serve warm.
I served this with a large dollop of tasty brown rice (SEE! I even garnished it!) And some green salad with roasted eggplant, using some of the marinade for a dressing on the salad. It works perfect! Enjoy this tofu to your hearts content-I'm telling you if you were ever skeptical about tofu (I WAS) try this and you will have an epiphany.