The secret to deeply flavored tofu is in the pressing, prior to the marinating. We always get the extra firm style for baking or broiling cutlets like these. After you open the package, rinse the tofu block and then layer between paper towels and two plates. Weight the top plate with a heavy cookbook and let it press for about 20 minutes. After most of the water is expelled, then slice and marinate. Here we used sesame oil, mirin, soy sauce, black pepper, chili oil, and Chinese 5 spice. I marinated in the refrigerator for 2 hours, then baked them off at 450° for 25 minutes or so.
We served the tofu along with slices of steamed and braised acorn squash, rice, and arugula with a sesame, garlic, and rice vinegar dressing.
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