6 tablespoons low sodium soy sauce

1/3 cup vegetable stock

1 ½ teaspoon ginger

3 cloves minced garlic,

1 minced cayenne pepper

 

For best results with this marinade, remove the excess water from the tofu before marinating. Place the tofu on a firm surface and put a baking sheet on top. On the baking sheet, place four 15 ounce cans on the baking sheet. The weight on the tofu should be enough to cause the sides to bend outward slightly, but does not squash the tofu. Wait one hour to allow the fluid to drain out of the tofu. Take drained tofu and cut into ½ inch thick slices. Combine soy sauce, vegetable stock, ginger, garlic and cayenne pepper in a bowl. Place tofu slices, side by side, in a large baking dish and cover with the marinade. Cover and refrigerate for 1 hour. Turn the slices over after the hour and marinade for another 1 to 2 hours. Preheat oven to 375 and place tofu slices on oiled baking sheet. Bake for 15 to 20 minutes on each side (total 30 to 40 minutes). Serve warm or let cool and store in sealed container no longer than 3 or 4 days.