1. Remove tofu from the packaging and wrap it in a couple of pieces of paper towel, letting it dry out for 15 to 30 minutes in the paper towel wrap, press it occasionally.
2. While the tofu dries, make the marinade by whisking together the ginger, sesame oil, soy sauce, rice vinegar, and water.
3. Once the tofu has dried out, chop it into bite-size cubes, and place the cubes in a sealable bowl.
4. Pour the marinade over the tofu, seal it, and let it marinade in the fridge for 1 hour to 24 hours, the longer it marinades the more flavour it will absorb.
5. 30 minutes before cooking, remove tofu from the fridge, preheat the oven to 350°F, and line a baking sheet with parchment paper.
6. Once the oven is hot and the tofu is at room temperature, spread it over the lined baking sheet, and place it in the oven to bake for 20 to 30 minutes, until it's slightly golden.
7. Once the tofu is baked, remove it from the oven, and let it cool for 10 minutes.
8. Serve the 4 ounces of the tofu with ½ a cup of brown rice, ½ a cup of chopped carrots, and a pinch of parsley, or store the same portions in 5 air-tight containers in the fridge to enjoy later!
