Tofu dengaku

(Serves four)


2 large cakes firm tofu (cotton or pressed tofu)


1/3 cup miso paste, either white or red or a combination of both

2 tbs sake (rice wine)

2 tbs mirin (sweet rice wine)

1 tbs sugar

3 tbs water or stock (fish, vegetable or chicken)


Toasted sesame seeds

Grated lemon or yuzu rind

Chopped spring onion


First, prepare the tofu. Remove the cakes from the packaging and place them on a plate lined with paper towels. Weigh down with another plate and perhaps a tin of canned food to compress the curds. Leave in the fridge for a few hours for the water to drain. Change paper towels regularly.

In the meantime, make the miso paste. Place a bowl over half a pot of simmering water.

Put the miso in the bowl, along with the sake, mirin and sugar. Slowly add the stock or water. Stir to amalgamate and adjust seasonings to taste if needed. It should be both sweet and salty.

Remove the tofu from the fridge and slice them thickly. Each cake should produce four or five pieces.

Place the tofu slices on a pre-heated grill pan that has been sprayed with oil.

Grill them until they turn brown and the tofu is heated through. Alternatively, place the tofu in a shallow pan and grill for a few minutes in the oven.

Remove from the pan and generously slather one side of the tofu with the miso paste.

Using a kitchen blow-torch or the oven, grill the miso-covered side for one or two minutes, until the glazed side is browned.

Sprinkle with the garnishes, like sesame seeds, if you prefer.

Serve immediately.

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