Made the tofu tonight and, we all loved it. I paired it with Melissa Clark's Summer Squash, Coconut and Basil Stir Fry and udon noodles. The stirfry was lovely, but the tofu was the star of the evening and was devoured by everyone at the table. Loved the ease of preparation -- so much easier than panfrying the cubes. The tofu was nicely flavored from the marinade and had a wonderful crispiness. This dish seems very versatile. I can see pairing the tofu with so many different vegetables.
Continued...I also roasted broccoli and served all 3 in a bowl together. Recommendations on style of rice or type of greens to serve with this?I followed this recipe to the letter. The tofu turned out great. The Shitake mushrooms were burnt to a crisp after 15 mins in the oven at 400F. Bummer. I will try it again because I like mushrooms and the tofu was great. However I will roast the mushrooms separately first at a lower temperature.
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