Baked Seasoned Tofu

Makes 3/4 lb. Slice the pressed tofu into 1/2 inch slices. Cut each slice in 1/2 to create squares. Preheat oven to 450F. Combine the water, soy, ginger, garlic, start anise and red pepper flakes in a skillet. Arrange the tofu pieces inthe marinade in onelayer. Bring to a boil. Cover, reduce theheat to med-low, and simmer for 15 minutes. Brush the bottom of a shallow baking dish with sesame oil. Remove the tofu from the marinade, brushing off any piecesof garlic or ginger. Place the tofu on the baking sheet, and flip each piece so both sides are coated with the oil. Sprinkle with 1 tsp of the sesame seeds. Bake uncovered until the top is a deep brown, 15 - 20 miutes. Flip over, and sprinkle with the remaining seed. Bake until the second side is deeply browned, about 15 minutes more. When cool, the tofu will become firmer. Per serving (excluding unknown items): 188 Calories; 7g Fat (31% calories from fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol; 4132mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat NOTES : Use a in sandwiches, stews, pilafs, or in salads. Recipe by: The New Soy Cookbook, Lorna Sass