This recipe is based on Slow-Baked Tofu from Healthy Kitchen: Recipes for a Better Body, Life and Spirit ^[1],by Andrew Weil, M.D., & Rosie Daley.

Packaging-Free bulk Ingredients from Whole Foods Berkeley ^[2], using my own containers:

Firm tofu
Garlic powder or a clove of fresh garlic
Ginger powder of sliced fresh ginger
Ground cumin

Packaging-Free bulk ingredient from Rainbow Grocery ^[3]:

Soy sauce

Glass jar w/ metal lid:

Local honey from farmers market

Glass bottle with plastic cap (I already had this in the house, but probably could have found this in bulk at Rainbow Grocery.)

Toasted sesame oil

Homemade:

Prepared mustard. See recipe here ^[4].

Instructions:

Mix all sauce ingredients together to taste. I didn’t include amounts because I just tasted as I went.
Slice tofu into the size you want.
Coat each slice with marinade.
Bake on top rack of 350F. oven (I used the toaster oven) for 30 minutes. Turn over and bake for another 30 minutes. Use in stir fry, over rice, in a sandwich, etc.

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