Frozen Tofu Braised in Soy Sauce

[Photograph: Chichi Wang]

Loosely adapted from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata.

Frozen Tofu Braised in Soy Sauce

About This Recipe

This recipe appears in: Seriously Asian: Frozen Tofu


  • 1 block regular "cotton" tofu
  • 2 cups stock: meat, dashi, or vegetable
  • 1/4 cup dark soy sauce
  • 1/4 cup sake or rice wine
  • 1/4 cup mirin or 2 tablespoons sugar
  • Thinly sliced green onions, to garnish


  1. 1

    The night before, wrap the block of tofu in cheesecloth and freeze for at least six hours, or up to 2 weeks. Frozen, the tofu will be yellow and leathery in appearance.

  2. 2

    When you are ready to cook, run the block of tofu under hot water to remove the cheesecloth, which will have adhered to the surface of the tofu. Bring a large pot of water to boil and drop in the tofu. Boil for 15 minutes, or until the entire block of tofu is softened.

  3. 3

    Cut the tofu into 1-inch squares and place into a saucepan along with the rest of the simmering ingredients (stock, soy sauce, sake, and mirin). Over medium-low heat, simmer for at least 25 minutes, or until the tofu has fully absorbed all but 1 tablespoon of the liquid. (Variation: If you are braising cubes of meat in a soy sauce dish, toss the cubes of tofu into the pot during the last half hour of braising.)


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: