---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetarian
       Yield: 6 servings
       2    Medium-sized cloves garlic,
       2 tb Chinese sesame oil
       2 tb Soy sauce
       1 tb Mirin
       1    To 2 teaspoons brown sugar
            -(to taste)
       1 tb Fresh lemon juice
     1/4 ts Salt
            Crushed red pepper, to taste
       1 lb Nigari tofu
   “Some people love their tofu plain.  Others find it
   dull unless it is marinated in strong delicious
   flavors, as in this recipe.  Firm tofu marinates
   beautifully.  (Softer varieties contain -- and thus
   expel -- more water, causing the marinade to become
   Nigari tofu is one of the firmest types available.
   You can find it in some Asian groceries and in many
   natural food stores.  It usually comes vacuum-packed
   or in a container of water.  If you can't get tofu
   labeled ”nigari,“ just use the firmest you can find.
   Mirin is Japanese cooking sake, available in most
   Asian grocery stores.  If you can't find it,
   substitute a sweet wine or sherry. (my note:  I use
   regular ”hard" tofu from the grocery store, slice it
   and let it drain for a while.  Also, I do not use the
   mirin or any substitute with alcohol, and it all still
   comes out great.)
   1. Combine all ingredients except tofu in a shallow
   pan or bowl.  Whisk until well combined. (my note: I
   use a 9x13 baking dish.)
   2. Cut the tofu into 1/2 x 1 1/2-inch pieces.  Lay
   them out in the marinade in such a way as to allow
   maximum contact with the sauce.  Marinate at room
   temperature for several hours (provided the room is
   not too hot, in which case, cover them and let them
   marinate in the refrigerator).  Turn them and move
   them around every 20 to 30 minutes or so, and tilt the
   pan periodically, so the flavors of the marinade can
   make the rounds and the tofu gets deeply an evenly
   3. After the tofu has been marinating for several
   hours you may either serve it at room temperature, or
   cover it tightly, and refrigerate until serving time.
   (It will keep for several days if it is fresh to begin
   My Notes:  I am the only one here that likes tofu, so
   this is nice in that I don't have to eat it up all at
   once!  It is delicious, and I like the pieces in with
   a salad, plopped onto noodles, or just by itself.  If
   you don't like tofu, Karin, I'm sure someone else will
   enjoy the recipe ;-)
   From Still Life With Menu by Mollie Katzen