Instructions: 1. Set the block of tofu on a cutting board with the longer end of the block facing you. Using a serrated knife, cut the tofu crosswise into nine slices, each a scant 1/2-inch thick. Cut each slice in half to create 2 squares. Set aside.

2. Place a rack in the center of the oven. Preheat the oven to 450 F. In a 10 or 12-inch skillet, combine the water, soy sauce, ginger, garlic, star anise, and red pepper flakes. Arrange the tofu squares in the marinade in one layer.

Over high heat, bring to a boil. Cover, redice heat to medium-low, and simmer for 15 minutes.

3. Meanwhile, brush the sesame oil on the bottom of a large, shallow baking dish (about 7 by 11 inches). When the tofu squares are ready, carefully remove them one by one from the simmering marinade, brush off any bits of garlic or ginger, and set in the baking dish. Flip over each piece so that the second side gets a light coating of the oil. Sprinkle with 1 teaspoon of the sesame seeds. Bake uncovered until the top is a deep caramel-brown, 15 to 20 minutes.

Flip over, sprinkle with the remaining sesame seeds, and bake until the second side is deeply browned, about 15 minutes.

4. Remove the baking dish from the oven and set on a rack. (The tofu will become firmer as it cools). When cool, refrigerate in a tightly sealed container until needed, up to a week.

Makes about 3/4 pound.

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