Whisk all ingredients (except tofu) together until smooth. Dry tofu cubes with paper towels and set into a plastic, zip top bag. Pour marinade over the tofu, turning the bag to distribute evenly. Refrigerate for 4-24 hours.
Preheat oven to 400° and bake for 20-30 minutes or until tofu is golden and caramelized on edges.
1/4 cup S&D green tea extract
1/2 tsp wasabi paste
2 tbsp mirin
1/4 tsp ground ginger
1 tbsp soy sauce
1 block extra firm tofu, cut into 1″ cubes