Christmas Tofu Roast

Press the tofu (optional but recommended). Use a tofu press or weigh it down with heavy objects for at least 15 minutes.
Cut the tofu. If you have a 14-ounce (400 g) tofu block, cut it in half through the thick edge to obtain 2 tofu blocks. If you have 2 tofu blocks of 7 ounces (200 g) keep them whole.
Score the tofu in a diagonal grid pattern. Prick them with cloves (see step-by-step pictures).
Marinate the tofu. Juice the oranges. Combine the orange juice and tamari in a container that tightly fits the tofu blocks. Add in the tofu blocks scored side down and let marinate for at least 30 minutes or overnight.
Preheat the oven to 400°F (200°C).
Bake the tofu. Remove the tofu blocks from the marinade and place them into a lightly oiled baking dish. Bake for 25 minutes. Then, turn on the broiling setting of your oven and broil for 5-10 minutes until the tops are crisp and golden.
Start the sauce. Mince the garlic and ginger. Add it to a saucepan with oil and sauté over medium-high heat for 2 minutes. Stir often. Add in the rest of the marinade, water, orange zest, allspice, and maple syrup. Let it simmer over medium heat for 10-15 minutes.
Thicken the sauce. Dissolve the cornstarch in water. Bring the sauce to a boil and add the starch mixture. Remove from the heat and whisk until the sauce thickens.
Serve the baked tofu with the glaze.