Prep 15 mins
Cook 10 mins
This is a variation of Tofu Teriyaki from The Tassajara Recipe Book, and is delicious fresh or grilled with a honey miso sauce or spicy peanut sauce, served with Chinese noodles. Be sure to use firm tofu, it can be handled without breaking and holds up well on the grill. For best results, marinate the toful for a full day before using. Adapted from Fields of Greens restaurant cookbook.
- 1 (14 ounce) package firm tofu
- 1⁄2 cup soy sauce (or tamari)
- 3⁄4 cup water
- 1⁄2 cup dry white wine (or mirin)
- 1⁄3 cup sugar
- 1⁄4 cup toasted sesame oil
- 1⁄2 ounce dried shitake mushroom (optional)
- 1 1⁄2 tsp.dry mustard
- 2 tablespoons grated fresh ginger
- 4 garlic cloves, crushed with the side of a knife
- Slice the tofu block in half horizontally or cut into slabs 1" thick. Place in a colander and drain for 10-15 minutes.
- While the tofu is draining, prepare the marinade. Combine all the ingredients in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Place the tofu in a square or rectangular nonreactive pan. If the tofu is sliced, arrange the slices close together in the bottom of the pan or on top of one another in a double layer. Pour the hot marinade over the tofu, being sure to cover it with the marinade. Cool, then cover with a lid or seal tightly with plastic wrap and refrigerate.
- The tofu will hold for a week or two in the refrigerator, as long as it's sitting in the marinde in a well sealed container. Enjoy!