- 1 lb extra-firm tofu, cut horizontally in half
- 1 cup mushroom broth or soaking liquid from dried shiitake mushrooms
- ½ cup reduced-sodium soy sauce
- 2 Tbsp vegetable oil
- 1 Tbsp brown rice vinegar
- 1 Tbsp finely shredded fresh ginger
- 2 large cloves garlic, minced
- 1¼ cups Golden Gravy
- 4 slices bread (preferably whole-grain), lightly toasted
- mashed potatoes and jellied cranberry sauce for serving (optional)
- Cover cutting board with piece of plastic wrap and place tofu halves side-by-side on top of plastic. Cover with second piece of plastic, then second cutting board. Weight down with large cans of tomatoes or a cast-iron skillet. Let stand 1 hour to compact texture and press out water.
- Preheat oven to 350°F. In small saucepan, boil broth until reduced by half, about 15 minutes. Remove from heat and stir in soy sauce, oil, vinegar, ginger and garlic.
- Arrange pressed tofu to cover bottom of 9 x 5-inch loaf pan; pour warm broth mixture on top. Bake, uncovered, 45 minutes to 1 hour. Transfer pan to a wire rack and cool completely in liquid.
- With slotted spatula, transfer tofu to plastic container; discard liquid. Cover and refrigerate thoroughly to firm texture, at least 4 hours or overnight.
- To serve, thinly slice tofu lengthwise, holding knife at 45° angle. Place tofu slices in large saucepan, add gravy and warm through over low heat. Place slice of toast on each plate. Arrange several tofu slices on top; spoon gravy over. Serve hot, with mashed potatoes and cranberry sauce if desired.
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