Tofu with Miso Marinade

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.

Serves four

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.