’Miso Marinate Tofu’ is a preserved food in Japan and it has a long history. It is traditionally consumed with cooked rice or with sake (rice wine). It is a quite salty food. These days people often add Mirin for subtle sweetness. If Mirin is not available, you can add Sugar. Marinated Tofu can be just sliced and consumed as it is, but I highly recommend to grill it to add extra flavour.
400 to 500g Firm Tofu
4 tablespoons Miso *light colour Miso recommenced
2 tablespoons Mirin *OR 1-2 teaspoons Sugar
Oil for grilling
1 Spring Onion *finely Chopped
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix)
Extra Ingredients For Flavour
Spring Onion, Shiso (Perilla), Ginger, Mustard, Sanshō (Japanese Pepper), etc.
- Mix Miso and Mirin. Add extra ingredient(s) for flavour if you like. This time, I added 1 teaspoon of grated Ginger. Mix until smooth. *Note: The longer Tofu is marinated, the saltier it gets.
- Slice Firm Tofu horizontally in half. Place a large piece of plastic food warp on a flat surface, spread 1/3 of miso mixture in the centre, place one slice of Tofu, spread another 1/3 of miso mixture on Tofu, place the other slice, then spread the rest of the miso mixture on top. Wrap tightly and keep in the fridge overnight.
- Next day, scrape off the miso mixture and use it for something else. Heat a grill pan, apply small amount of Oil, and grill each side until nicely browned.
- Cut into bite size pieces, sprinkle some finely chopped Spring Onion (OR Shiso), Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and serve.