Yin & Yang Tofu

Mix the soy sauce, mirin, sesame oil, and 1 tsp. cornstarch together.

Add the sliced tofu and marinate for as long as you can, rearranging as necessary so that all surfaces of the tofu come in contact with the marinade. The longer you marinate the greater the flavor, but if you have only 15 minutes, that’s fine. Preheat the oven to 375 F. Oil a non-stick cookie sheet. Put some black sesame seeds on one plate and white in the other and add cornstarch to each. (Sorry, I didn’t measure here, but I’m guessing it was 1/4 cup seeds to 2 tsp. cornstarch.)

Drain the tofu. Carefully dredge one side of the tofu in the black sesame seeds, turn it over, and dredge the other in the white. Do this carefully so that your seeds don’t fall off and become mixed. (A much easier solution is to do half the pieces in white and half in black.)

Place each piece on the cookie sheet. Spray the tops lightly with oil, and then bake for 15 minutes. Turn carefully and bake for 10-15 more minutes, until browned on the sides. Allow them to cool before eating with dipping sauce.