Warm Tofu with Saikyo Miso, Roasted Cashews and Chili
By Jake Klein
1 box Japanese firm tofu
1/4 cup saikyo miso (sweet)
1/3 cup water
1 teaspoon toasted sesame oil
1 egg yolk
¼ cup roasted cashews, chopped
4 teaspoons of thinly sliced scallion rings, green part only
1 teaspoon sliced red chili
Cut tofu into 6 equal sized pieces. You can do this by slicing the block in half lengthwise once, and slicing it again into thirds, width wise. Place your 6 pieces of tofu in a steamer basket to heat.
Over a double boiler, in a non-reactive bowl, whisk the miso, water, egg yolk and sesame oil together. Continue to whisk until the mixture has thickened to the consistency of reduce heavy cream. This should take about 10 minutes. The sauce should be rich, creamy and salty sweet. In the center of each plate, place one block of warm tofu. Spoon approximately 1 tablespoon of sauce directly over the top of the block. Allow to drip down the sides. Sprinkle with ¾ tablespoon of toasted cashews, a pinch of sliced scallions and 2 or 3 rings of red chili. Serve immediately.