Tofu On Stilts Dengaku Recipes

Steps:

• Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
• Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
• Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
• Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Steps:

• Put miso, mirin, sugar and dashi in a pan and cook, stirring constantly , over low heat until sugar dissolves. Add egg yolk and mix well until glossy. Remove from heat.
• Cut tofu into 8 blocks (small popsicle shapes). In a 12" frying pan, heat oil on medium high. Add tofu and sauté, turning carefully so the blocks don't break, until medium brown.
• Spread miso on one side of the tofu (a pastry brush will do the job.).
• Skewer each piece of tofu with a skewer or wooden stick about 3-1/2 inches long and strong enough to hold up the tofu. A double pronged stick works well.
• Arrange on a plate and serve.

Steps:

• 1. Rinse the tofu under cold running water and drain. Place a cutting board on a slight incline in the sink. Place the tofu on the cutting board and put a heavy plate or pot lid on top of it to press out the excess liquid. This will take about 30 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Combine the miso, mirin, sake, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Cook the sauce over gently simmering water until thick and creamy, about 3 minutes.4. Cut each piece of tofu horizontally in half, then cut each of the resultant pieces in half crosswise. Push 2 skewers through each piece of tofu, starting at one narrow end.5. When ready to cook, arrange the tofu on the grill as described in the grateless method or oil the grill grate and arrange the tofu directly on it. Grill, turning with a spatula, until lightly browned on each side, 3 to 4 minutes per side. Brush with miso glaze as the tofu cooks. Sprinkle with sesame seeds and serve immediately.Serves 4

Steps:

• Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
• Preheat broiler.
• Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
• Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).
• Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.