Adapted from the original recipe in the P90X2 nutrition guide to be lower in oil.

1 lb organic extra firm tofu, drained and pressed, cut into whatever size pieces you want

Sauce
3 Tbsp low-sodium soy sauce
2 Tbsp rice wine vinegar
2 tsp agave nectar or maple syrup
1 tsp sesame oil (optional)
2 garlic cloves, minced
1 Tbsp chili paste
3 slices ginger, chopped

Quintuple batch of sauce:
180 ml low-sodium soy sauce
120 ml rice wine vinegar
40 ml agave nectar or maple syrup
1 Tbsp sesame oil (optional)
4 Tbsp chili paste
8 garlic cloves, minced
12 sliced ginger, chopped
One batch of sauce is 100 ml.

1. Combine all sauce ingredients in glass baking dish (or Tofu Xpress).
2. Place tofu in glass baking dish/Tofu Xpress and turn to coat.
3. Cover and refrigerate for 30 minutes.
4. Preheat oven to 400 F.
5. Bake tofu for 20 minutes, then turn cutlets and bake 10 more minutes.