My friend Robin Cherof has too many talents to count. She is in her fourth year as a cook at the MacDowell Colony. How lucky those residents are to eat her food several nights a week! We recently discovered that boiling tofu is a superior (read: speedier) way to remove water than pressing. This marinade is great on everything (steak, salmon, chicken), but it’s also great for tofu when a vegan option is desired. We adapted Robin’s recipe slightly.
1/3 c. white miso
1/4 c. mirin
2 T. sugar
3/4 t. turmeric
1 package firm tofu, drained
Whisk together miso, mirin, sugar and turmeric.
In a medium saucepan bring 2 quarts of well-salted water to a boil. Turn off heat and add tofu cut into slices as desired. Steep for 15 minutes, then drain tofu and place in marinade.
Marinate overnight. Grill to perfection.