Based on NY Times recipe.
- 1 tablespoon Asian sesame oil
- ¼ cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced or grated fresh ginger
- The night before cooking, make the marinade by mixing everything but tofu.
- Sandwich tofu between two plates and place a weight on, like can of tomatoes.
- Discard tofu juice and place tofu in marinade overnight