Buy a block of extra firm tofu. All tofu should be drained of excess water for 15min. Extra firm has the least amount of water and the most protein so for a beginner its the easiest to deal with. To drain it, wrap paper towelling around the block and place something heavy on top. I place a plastic lid on top of the tofu and on top of that a heavy stone rabbit that sits on my window ledge.
Get a baking dish. Place thinly sliced onion on the bottom of the dish. (Medium onion). Slice the tofu into slabs. Place on top of the onions.
In a bowl, mix:
2 tbsp soy sauce
4 tbsp water (if you have leftover chicken broth in a carton in the frig that works too)
1 to 2 tbsp canola oil
2 tbsp of grated ginger
Sugar (1/2 tbsp or less)
Sometimes I add a tbsp or more of ketchup or a tbsp of thai chili sauce. Not in the original recipe but adds something.
Pour sauce over tofu. Turn the slices so both sides are coated.
I like to do this the night before or in the morning to let the tofu absorb the flavors.
Bake at 350 for about 20 minutes. My husband likes the tofu chewier so sometimes I let it bake a little longer.
Serve with brown rice.
I hope you like it.

The tofu slices should lay flat, next to each other, not overlapping.