Breakfast Sesame Tofu Cubes
Breakfast  Tofu  Asian  
1 pkg. Nasoya CUBED Super-firm tofu (or 1 lb block very firm tofu, sliced thinly horizontally and pressed in a towel for 30 minutes, then drained and cubed)
2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari)
1 1/2 tbsp honey or maple syrup
1 Tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil (we like a Japanese brand)
Drain cubed tofu. Combine soy sauce, honey, rice vinegar, ginger, and sesame oil in a bowl and whisk together. Combine in a bowl with the tofu and let marinate in the refrigerator overnight (or a minimum of 30 minutes). Preheat oven to 375. Line a cookie sheet with a layer of aluminum foil and grease lightly with sesame oil or nonstick cooking spray. Remove tofu from marinade and some of the fibrous elements like the grated ginger (reserving marinade) and bake on lined sheet until lightly brown on one side. This may be around 30 minutes, but watch it and turn as you like. Turn, baste with reserved marinade if desired, and continue to bake until tofu is brown and slightly crunchy, or to taste. (This may be another 20 minutes or longer, depending on your preference)