Recipe from Epicurious by Nava Atlast

I realize this recipe does not include any items from the box, but sometimes what you need is the something that goes with what is in the box. So homemade baked tofu seemed like an excellent addition to a Brown Rice Bowl with Roasted Veg.  Then all you need is a bowl of hot rice and some yummy roasted vegetables, or quickly saute some arugula or mizuna or bok choy and drizzle on a bit of the marinade for extra flavor and you have a meal!  You could use this marinade on chicken if you prefer that to tofu.

One 14 to 16 oz tub firm or extra-firm Tofu

1/4 cup Soy Sauce

1/4 cup White Wine, Cooking Sherry, Vegetable Broth or Water

1 TB Toasted Sesame Oil

1 TB Agave Nectar or other liquid sweetener (I would use honey)

2 TB Rice Vinegar or White Wine Vinegar
1 to 2 cloves Garlic, crushed or minced (optional)

Fresh or dried Thyme leaves or Oregano leaves

Drain the tofu and cut into 8 slabs crosswise.  Blot well between paper towels or clena kitchen towels, or use a tofu press.  Cut each slab into strips.  Combine the remaining ingredients in a small bowl and whisk together.  Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover.  Let stand for an hour or two, the longer the better.  Shortly before you’d like to bake the tofu, preheat the oven to 400 F.  If this is the only thing you’re making, use a toaster over, it’s the perfect size.  Remove the tofu slices from the marinade and transfer to a parchment lined baking pan in a single layer.  If you’re using the full size oven, you can use some of the marinade on veggies and roast them at the same time.  Bake for 20 minutes, thenturn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.