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1
Put tofu on cutting board with drain, top with a plate to squeeze out water.
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2
Leave for about 30 minutes.
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3
Drain as needed.
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4
Whisk mirin (or sherry), miso, ginger, lemon juice, soy sauce, sugar, chile-garlic sauce and oil in a small bowl until blended.
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5
Drain tofu; pat dry.
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6
Cut the block into eight 1/2-inch-thick slabs.
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7
Arrange the tofu slices in a single layer in a shallow nonreactive pan; pour 1/3 cup of the marinade over it, turning to coat.
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8
Cover and marinate in the refrigerator for 30 minutes to 1 hour.
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9
Preheat oven to 425F Coat a 9-by-13-inch roasting pan with cooking spray.
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10
Arrange cabbage wedges, cut-side down, in 2 rows.
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11
Scatter bell peppers around the cabbage.
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12
Sprinkle with scallions.
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13
Pour the remaining marinade over the vegetables.
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14
Cover tightly with foil.
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15
Bake the vegetables until tender, 25 to 35 minutes.
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16
When the vegetables are tender, overlap the tofu slices in the center of the pan and baste with any pan juices.
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17
Roast, uncovered, until the tofu is heated through, 12 to 15 minutes more.
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18
Remove the vegetables from the pan and put tofu under broiler 2-3 minutes to brown the outside.
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19
Flip over and repeat 2-3 minutes.
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20
Sprinkle with sesame seeds and serve.
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21
To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
