Baked Seasoned Tofu Lorna Sass Recipe

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   1.

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   Set the block of tofu on a cutting board with the longer end of the block facing you.

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   Using a serrated knife, cut the tofu crosswise into nine slices, each a scant 1/2-inch thick.

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   Cut each slice in half to create 2 squares.

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   Set aside.

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   2.

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   Place a rack in the center of the oven.

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   Preheat the oven to 450 F. In a 10 or possibly 12-inch skillet, combine the water, soy sauce, ginger, garlic, star anise, and red pepper flakes.

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   Arrange the tofu squares in the marinade in one layer.

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    Over high heat, bring to a boil.

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    Cover, redice heat to medium-low, and simmer for 15 min.

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    3.

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    Meanwhile, brush the sesame oil on the bottom of a large, shallow baking dish (about 7 by 11 inches).

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    When the tofu squares are ready, carefully remove them one by one from the simmering marinade, brush off any bits of garlic or possibly ginger, and set in the baking dish.

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    Flip over each piece so which the second side gets a light coating of the oil.

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    Sprinkle with 1 tsp.

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    of the sesame seeds.

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    Bake uncovered till the top is a deep caramel-brown, 15 to 20 min.

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    Flip over, sprinkle with the remaining sesame seeds, and bake till the second side is deeply browned, about 15 min.

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    4.

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    Remove the baking dish from the oven and set on a rack.

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    (The tofu will become firmer as it cools).

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    When cold, chill in a tightly sealed container till needed, up to a week.

* Per serving · 4 servings · Values may vary.