Seriously Asian: Tofu Dengaku Recipe

• One block of firm tofu (also called cotton)
• 1/3 cup of a miso of your choice, preferably a combination of white and red
• 2 eggs yolks
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sugar
• 3 tablespoons dashi, or water
• Sesame seeds
• Grated lemon or yuzu rind
• Fresh ginger juice

1. To make the miso sauce: Nest a bowl on top of simmering water, or use a double boiler if you have one. Put the miso in the bowl along with the egg yolks, sake, mirin, and sugar. If you cannot find mirin, a type of sweet sake used for cooking, replace it with one more tablespoon of sugar.
2. Over the simmering water, gradually add the dashi. Stir until thick, and adjust seasonings to taste if needed. Depending on what type of miso you've chosen, the sauce will veer toward the sweet or salty side. At the last moment, add one of the toppings if desired.
3. To prepare the tofu: Remove the tofu as a block from its packaging, and set it on a chopping board. Wrap the tofu in a clean tea towel. Weigh the block of tofu down with a drop lid (if you have one) and an appropriately heavy item.
4. Cut tofu into 2-inch blocks. Skewer each piece and grill on both sides over a hot charcoal fire, until the surface is browned and the tofu is heated through. Alternatively, set the tofu in a shallow pan and broil for a few minutes in the oven.
5. Remove from the fire and generously lather one side with the miso sauce. Sprinkle with garnishes, like sesame seeds, if you like. Grill or broil the miso-covered side for one or two minutes, until the topping is browned. Serve immediately.

your choice, eggs yolks, sake, mirin, sugar, water, sesame seeds, lemon, ginger juice

Taken from www.seriouseats.com/recipes/2009/07/seriously-asian-tofu-dengaku-recipe.html (may not work)