Can you imagine a tofu birthday cake? Not a birthday cake with creamed tofu substituted for milk or something really odd like that. Just a large block of tofu decorated like a birthday cake. Still no? Well, that is what my friend had on her birthday this year. She likes tofu that much.
So, when I invited some friends over for Japanese food a few weeks back, I knew a tofu dish would lure her in. The only problem is how to get everyone else to eat the tofu. This sweet, salty, taste-bud surprising recipe came to the rescue. Now I refer to it as the “tofu for non-tofu eaters.”
Since these tofu popsicles are so adorable, I decided they were a good opportunity to try out my new camera. I have included pictures to help you along the way as your work through the recipe. Let me know if you like them!
Prep time: 35 mins (15 mins active)
Adapted from Epicurious
- red or white miso paste*
- sake or dry white wine
- dashi-kombu* (dried seaweed)
- 1 block of extra firm tofu
- mirin* (sweet Japanese cooking wine)**
- soy sauce**
Note*: Available at Japanese grocers and the international aisle of large supermarkets.
Note**: If you don’t have mirin or soy sauce on hand, you can leave these out.
- Set your oven to broil and a pot filled with water and half a piece of dashi-kombu on the stove on high heat.
- Place the tofu in a colander to drain.
- In a small saucepan, heat 1 1/2 tablespoons of sake or white wine.
- As soon as the water with the dashi begins to boil, remove it from the stove and set aside.
- When the wine begins to boil, add 1 tablespoon sugar and 3 tablespoons of miso paste.
- Stir the miso mixture to combine and remove from heat.
- Cut the tofu into block by first quarter it, and then cutting the quarters into thin strips, as shown.
- Remove the dashi from the water and add one third cup each of soy sauce and mirin and bring the mixture to a boil. (If you don’t have mirin, just skip ahead and add the tofu blocks)
- Lower the stock to a simmer for five minutes.
- Add the tofu blocks and let the tofu simmer for ten minutes.
- Cover a large baking sheet or broiler pan with tin foil and lightly the oil the surface.
- Once the tofu is ready, take it out of the pot with a slotted spoon and place it on the pan.
- Coat the tofu lightly with the miso glaze and pop the pan in the oven on the rack under the broiler.
- Check on the tofu after two minutes. When it is browned and very slightly charred, take it out of the oven.
- Pierce the thin end with a popsicle stick or a toothpick and arrange.