This recipe is adapted from Cooking Light. <br /> <br />I love turning to Asian flavors when I need to mix things up a bit. I also love it because to make a great sauce we usually have everything already in the pantry. This recipe marks the first time I pressed tofu to let it try out some, marinated it and baked it. I think to get that crispy crust I might throw it in a hot saute pan after it's baked just to let the edges crisp up a bit.

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