The method used to prepare the tofu in this recipe can be used with a million different sauces. This is one of my favorites, because it is delicious and uses ingredients that I always have in the house. Although you have to wait 15-20 minutes for the tofu to drain, the active work time for this recipe is under 10 minutes, making it ideal for a busy night.
1 lb firm or extra firm tofu (packed in water)
2 Tbsp soy sauce
3 Tbsp balsamic vinegar
½ Tbsp honey
0 cooking spray
Lay two paper towels on a large plate. Drain the tofu over the sink, and place the block of tofu on the paper towels. Cover with another two layers of paper towels.
Take a heavy cutting board and place it on top of the tofu. Place a few cans on top of that (weighing it down). Let the tofu sit for about 15-20 minutes like this. (This method improves the texture of the tofu and helps it absorb the sauce.)
Meanwhile, mix the sauce ingredients together and preheat the oven to 400*.
Remove the weights from the tofu and slice it into thin slices (about 1/4" thick each).
Spray a baking sheet with the cooking spray and lay out the tofu slices on the baking sheet.
Pour the sauce over the tofu slices, making sure each slice is covered in sauce (it is best to flip the slices over and make sure each side is covered).
Put the tofu in the oven and let it cook for about 15 minutes, until it is slightly crunchy on the outside.