2 pounds firm tofu
1/2 cup tamari, nama shoyu, or Bragg Liquid Aminos
1/4 cup brown rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons pure maple syrup
2 tablespoons garlic
2 tablespoons ginger, peeled and grated
2 teaspoons dry mustard
1/2 teaspoon crushed red pepper
Set 2 blocks tofu between 2 large plates, place them in the sink, and weight them down with several large cans or other heavy objects to press out excess moisture. Leave tofu to press and drain for 30 minutes.
Preheat oven to 350°. Cut each block of tofu in half lengthwise, turn each half cut side down on the board, cut through the outer edge of the block 3 times to yield 4 tofu cutlets from each half. (So each block of tofu yields 8 tofu cutlets.)
Add tofu cutlets in a single layer to a large casserole dish. In a small bowl, whisk together tamari, brown rice vinegar, toasted sesame oil, maple syrup, garlic, ginger, dry mustard, and crushed red pepper flakes. Pour this mixture over tofu in dish.
Bake for 20 minutes. Turn tofu cutlets with a spatula, and cook an additional 20 to 30 minutes or until most of glaze is absorbed.
Serve 2 or 3 tofu cutlets per person as a main dish, side dish, or filling for a sandwich with fresh veggies. Or cube tofu and add to soups, stir-fries, salads, pasta, rice, or grain dishes.
You can cut tofu into small cubes, mix with marinade, and bake according to recipe instructions. You can also substitute large tempeh cubes.