Miso Garlic-Ginger Tofu

Step 1

Dry the tofu. Remove the tofu from the package and set it on a double layer of paper towels (or a tea towel). Place another double layer on top and gently press all sides of the tofu block to remove as much moisture as possible. Now cut the tofu block into approximately 1½ inch cubes, placing them on a new double layer of paper towels as you go. Place yet another double layer on top of the cubes and gently press down. Set this aside.

Step 2

Make the marinade. In a small mixing bowl, use a whisk to blend the miso paste with ponzu, Mirin, vinegar, honey, sugar, ginger and garlic. Whisk until everything is smooth. Pour the marinade into a baking dish -- one large enough to hold all of the tofu, but small enough so that the marinade isn't too shallow.

Step 3

Add the tofu. Once more, before adding the tofu to the marinade, set the cubes on a dry paper towel -- this time, roll them to get all of the sides dry, carefully so they keep their shape. Use a second towel if they still seem slightly damp. Now add the them to the marinade. Make sure all the side are well coated.

Step 4

Refrigerate/marinate. Cover with plastic wrap and let the tofu marinate in the refrigerator at least for 48 hours and up to If there is a portion of the tofu that isn't fully in the marinade -- turn them over about half way through the marinating process.

Step 5

Cook. Cover a large plate with a paper towel and set it aside. Coat the bottom of a large non-stick sauté pan with the oil -- this oil should only coat, not have depth to it. Turn the heat to medium-high and let the pan preheat.Once the pan is very hot, turn the heat down a bit and add the marinated tofu cubes, one at a time to be sure they don't break, letting any excess marinade drip off first. (I use my hands to do this.) Stand back a bit as the oil will splatter.Sear every side of the cubes. Use a small flat-bottomed spatula to flip them, or small rubber cooking tongs. Once each side is very nicely browned, set them on the paper towel-lined plate to drain. Don't worry if the edges are charred a tiny bit -- this adds well to the overall flavor.

Step 6

Serve!