1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon orange zest
2 tablespoons orange juice
1 pound firm tofu, cut across in 1/4 inch slices

Preheat oven to 400 degrees F.

In a 6 x 9-inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer.

Serve the tofu cutlets fanned out on each plate.

Makes 4 servings.