REVIEWS: OK to freeze for a few days. 30 minutes might be too long to bake. Consider medium-firm tofu if available. Recipe somewhat vague in places.
Wonderful! Used tapioca starch instead of cornstarch, and salt & pepper cashews from Aldi.
Tear the tofu into smallish pieces. Double the sauce.
Use just one cup of veggie broth. I stored it in the fridge with noodles on the bottom and sauce on the top. The longer it stayed in the fridge, the better it got.