• 2 tablespoons seasoned rice vinegar
• 1 tablespoon minced fresh ginger
• 3 tablespoons fresh orange juice (from half an orange)
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 container (14 ounces) extra firm 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 tablespoons 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. Makes 4 servings.

Miso-butter tofu variation: Prepare tofu as above, but for the sauce: In a small bowl, combine 2 tablespoons white miso paste (available at Japanese markets and amazon.com) and 2 tablespoons warm water until miso dissolves. Stir in 1/2 cup chicken or vegetable broth, 2 tablespoons seasoned rice vinegar, 2 teaspoons 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 tablespoon butter cut into small pieces. Bake 50 to 55 minutes.