Soy-Braised Frozen Tofu

Submitted by DrGaellon

"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"

 

• Ready In: 8hrs 50mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 (14 ounce) package regular tofu
• 2 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

directions

1. Wrap tofu in cheesecloth and freeze overnight (or up to 2 weeks). The tofu will turn yellow and leathery.
2. 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.
3. 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.