• 2 Tbsp. seasoned rice vinegar
• 1 Tbsp. minced fresh ginger
• 3 Tbsp. fresh orange juice (from half an orange)
• 3 Tbsp. soy sauce
• 1 tsp. sesame oil
• 14 ounces extrafirm tofu, drained

Preheat oven to 400°. In a small saucepan, combine vinegar and ginger. Bring to a simmer over low heat, then remove from heat and stir in orange juice, soy sauce, sesame oil, and 2 Tbsp. water.

Cut tofu crosswise into 12 slices and arrange in a single layer in a 13" x 9" glass baking dish. Pour ginger mixture over tofu; tilt dish so all of tofu is coated.

Bake until liquid evaporates completely and tofu is deep brown, about 45 minutes. (The pan will look a bit burned around the edges.) Let cool at least 15 minutes before eating.

Miso-butter tofu variation: Glazed and addictive, this is my children's favorite.

Prepare tofu as above, but for the sauce: In a small bowl, combine 2 Tbsp. white miso paste (available at Japanese markets and Amazon.com) and 2 Tbsp. warm water until miso dissolves. Stir in ½ cup chicken or vegetable broth, 2 Tbsp. seasoned rice vinegar, 2 tsp. soy sauce, and 1 minced scallion (white and light green portion only). Arrange tofu in baking dish, coat with mixture (as above), and dot top with 1 Tbsp. butter cut into small pieces. Bake 50 to 55 minutes.

What exactly is tofu, anyway?