Mash tofu well. (For optimal results, blend a firm Chinese style
tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.)
Mix tofu with all ingredients except tamari, sesame oil and dressing.
Line an 11-inch colander with a single layer of moistened cheesecloth.
Transfer tofu to colander. Press tofu to flatten, and fold edges
of cheesecloth over it. Place a cake tin or other flat object over
the surface of the tofu and weigh it down with a heavy object (about
5 lbs) to press the liquid from the tofu.
After the tofu has drained for 1 hour, hollow out to within 1 inch
of the colander. Fill the cavity with your favorite stuffing. Pack
in stuffing and cover with the remaining tofu. Pat down so surface
is flat and firm. Oil a roast or turkey pan, place pan over colander,
and flip over so that flat surface of filled tofu faces down. Remove
Mix sesame oil and tamari to use as a basting liquid. Baste tofu
with liquid. Bake covered at 400 degrees F for 1 hour.
Remove cover, baste, and return to oven to bake uncovered until
top becomes golden brown, about one hour more. Baste again at least
once during remaining cooking time.