Prep 4 hrs
Cook 15 mins
Tatsuta is a town near Nara, where the maple leaves glow red in autumn. The marinade gives the tofu a reddish brown color. Be sure to allow enough time for the tofu to drain enough to absorb the marinade. From "Japanese Vegetarian Cooking", 1986, by Leslie Downer.
- 1 1⁄2 lbs tofu
- 1⁄2 cup dark soy sauce
- 1⁄4 cup clear honey
- 2 teaspoons fresh ginger juice
- 2 tablespoons sake (optional) or 2 tablespoons mirin (optional)
For finishing and cooking
- 3 tablespoons white sesame seeds
- 1⁄4 cup unbleached flour (white or whole wheat)
- vegetable oil (for frying)
- Cut the tofu into 1/2-inch slices. Spread on clean towels, cover with more towels,and set aside to drain for 1 to 2 hours. The longer the tofu drains, the more marinade it will absorb.
- Blend the marinade ingredients and pour into a wide, shallow platter or pan.Lay the tofu slices in the marinade and leave it for one hour.Carefully turn the slices and leave to marinate another hour.The tofu will absorb most of the marinade and become quite fragile.
- Lightly toast the sesame seeds and grind in a suribachi. Combine with the flour. Heat a little of the oil in a frying pan. Carefully lift the tofu slices from the marinade, dip them in the flour mixture o coat both sides completely. Fry them a few at a time for 2 to 3 minutes on each side over medium heat until the coating is crisp and brown.
- Transfer the remaining marinade to a small saucepan and cook over high heat for a few minutes, stirring, to reduce and thicken. Serve the tofu immediately, topped with a little of the reduced marinade.