2 lb firm tofu rinsed and drained
2 tbsp fresh gingerroot juice
1/4 cup water
1/2 cup ponzu sauce
1/4 cup rice vinegar
1/2 cup chopped scallions
2 tbsp kudzu or cornstarch dissolved in 1/3 cup cold water

Preheat oven to 350°F.

Slice tofu blocks into 8 slices each. Place pieces in a lightly oiled 9x12-inch baking dish.

Grate and squeeze ginger root into a sauce pan with ponzu sauce, water, vinegar, and scallions. Bring mixture to a boil; add dissolved kudzu or cornstarch and stir until it begins to thicken. Pour mixture over tofu and bake for 35 mins. May be served hot or cold in sandwiches. For sandwiches, spread vegenaise on seven-grain bread (or your choice). Layer on large sliced tomatoes, lettuce, and baked tofu.

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