Prep 8 hrs
Cook 50 mins
Freezing tofu preserves it for future use, but definitely changes the texture, making it denser. A great way to use up a leftover half-block of tofu. (Vegan if made with vegetable stock.) Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/b1BAlE
- 1 (14 ounce) packageregular tofu
- 2 cups beef stock or 2 cups chicken stock or 2 cups vegetable stock or 2 cups dashi
- 1⁄4 cup dark soy sauce
- 1⁄4 cup sake or 1⁄4 cup rice wine
- 1⁄4 cup mirin or 2 tablespoons sugar
- sliced green onion, for garnish
- Wrap tofu in cheesecloth and freeze overnight (or up to 2 weeks). The tofu will turn yellow and leathery.
- Run hot tap water over the frozen block until the cheesecloth can be removed. Put tofu in a large pot of boiling water for 15 minutes, until it softens.
- Bring stock, soy sauce, sake and mirin to a boil in a medium pot. Cut tofu into 1" cubes and add to simmering liquids. Simmer 25 minutes over medium-low heat, until the tofu has absorbed all but 1 tbsp of liquid. Sprinkle with sliced green onions before serving.