Reprinted from Tassajara Dinner & Desserts by Dale and Melissa Kent, with permission from Gibbs Smith.
1 pound firm tofu
1/2 cup soy sauce
3/4 cup water
1/2 cup mirin
1/3 cup sugar
1/4 cup dark sesame oil
1/2 ounce dried shiitake mushrooms
1 1/2 teaspoons dry mustard
2 tablespoons minced ginger
2 tablespoons minced garlic
Slice tofu into 1/2-inch thick slices and then layer in a pan so that is has the maximum surface exposed. Combine remaining ingredients and bring to a boil. Simmer for 10 minutes or longer. Pour hot marinade over tofu and let sit. Refrigerate for days, or until dinner.
Note: If in a hurry, bake tofu in the marinade for 30 minutes in a 350° F oven, then drain it and continue cooking on a sheet tray until done. The flavor will intensify as the water cooks out. Coat the pans with a little extra oil if you want to crisp it up a bit.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
