You can find the recipe in the September 2006 issue of Martha Stewart Living. I used agave nectar instead of honey in the dipping sauce. This was tasty but I thought the sauce could be improved upon. It’s a tahini-based sauce. Rob liked it a lot and said it was delicious the next day as well. The Crudites were red pepper, green beans (steamed until crisp-tender) and wedges of green cabbage. The tofu is tossed with toasted sesame seeds, sesame oil, and salt and then baked for about 25 minutes, flipping halfway through.
As you can see in the picture, the tofu on the left is about to slide off the plate. D’oh!!!!