First, press the tofu for 30 minutes. (If you are in a hurry, you can skip this step. I've successfully made this recipe using both pressed and unpressed tofu.) Drain. Carefully slice the tofu thinly (about 1/4 inch thick), and cut slices into approximately 2 squares. Set aside while you prepare the marinade.
Into a sandwich-size ziplock plastic bag, combine the apple juice, tamari, garlic and ginger. Stir to mix the ingredients. Carefully arrange the tofu squares in the marinade bag, and zip the bag closed. Leave in refrigerator for anywhere from 2 hours to overnight. Turn the bag over at least once during the marinading process.
Preheat oven to 375 degrees F. Carefully transfer tofu squares from the bag to a glass baking dish. If you wish, you may pour any unabsorbed marinade over the tofu. Sprinkle sesame seeds on top of the tofu, and bake uncovered for about 30 minutes, or until the tofu is the consistency you like. I usually take it out of the oven when the tofu begins to turn a deep golden color.
Let cool for a few minutes, and enjoy the tofu squares cold or at room temperature. You may wish to make up 2 batches at a time, as this disappears quickly--at least in our house!