Baking the tofu in a mixture of soy sauce, ginger, sesame oil, and chile paste accomplishes three goals: It creates a golden crust, gives the tofu a firmer texture, and adds flavor by cooking the seasonings into the tofu.
2 cups halved shiitake mushroom caps
1 tablespoon low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic
1 (14-ounce) package extrafirm water-packed tofu, drained and cut into 1-inch cubes