Gisei-dofu (擬製豆腐, mock tofu)

Ingredients

Equipment Needed

• •Small loaf pan or nagashikan square mold
• •Clean cloth or paper towels for pressing tofu
• •Parchment paper
• •Wide skillet

Instructions

1. 1

   Press the tofu

   Wrap the tofu in a clean cloth or paper towels, set it on a plate, and weight it with another plate for 20 minutes. You are not trying to make it hard, only to drive off the loose water. That water would dilute the seasoning and keep the loaf from setting cleanly.

2. 2

   Soak the shiitake

   Soak the dried shiitake in the warm water until soft, about 20 minutes. Squeeze them gently, save the soaking liquid, remove the stems, and slice the caps finely. The soaking liquid is flavor, but pour it slowly and leave any grit behind.

3. 3

   Cook the vegetables

   Warm the sesame oil in a skillet over medium heat. Add the carrot and shiitake and cook for 2 minutes, just until the carrot loses its raw edge. Keep the pieces fine and modest, because this is tofu's dish and the vegetables should season it, not turn it into a garden argument.

4. 4

   Season the tofu

   Crumble the pressed tofu into the pan with your fingers. Add the dashi, 2 tablespoons of the clear shiitake soaking liquid, shoyu, mirin, sugar, and salt. Cook, stirring gently, until the liquid is mostly gone and the tofu looks moist but not wet, about 5 minutes. This cooking step seasons each small grain and dries the mixture enough to hold its shape.

5. 5

   Bind the mixture

   Lower the heat. Stir in the beaten eggs and scallions, moving slowly until the eggs just begin to thicken around the tofu. Stop before they scramble into large curds. You want a binder, not breakfast.

6. 6

   Press the loaf

   Line a small loaf pan or square mold with parchment. Spoon in the tofu mixture, press it into the corners, and smooth the top. Cover with another piece of parchment and weight it lightly for 10 minutes. A nagashikan, the traditional square mold, is neat here, but a small loaf pan does the work honestly.

7. 7

   Set and slice

   Let the loaf cool until firm, then lift it out and cut it into thick slices with a damp knife. Wipe the blade between cuts so the faces stay clean. Serve warm, room temperature, or chilled, with grated daikon if you like its quiet sharpness.

Chef Tips

• •Choose firm momen tofu, not silken tofu. Momen has the body to crumble, season, and return to shape without turning pasty.
• •For stricter shōjin cooking, omit the eggs and stir 2 teaspoons kudzu starch or potato starch into 2 tablespoons dashi, then cook it into the tofu until sticky before pressing. It will be more delicate, but it keeps the temple table intact.
• •Cut the carrot and shiitake small. Large pieces break the loaf when you slice it, and they pull attention away from the tofu.
• •This is excellent bento food. Chill it fully before packing, because a settled slice travels better than a warm one.

Advance Preparation

• •The shiitake can be soaked overnight in the refrigerator. Save the soaking liquid and strain it before using.
• •The finished loaf keeps 3 days refrigerated. Slice it after chilling for the neatest edges.
• •For meal prep, make the loaf in the evening, chill it overnight, and serve slices with rice, miso soup, and pickles the next day.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g)