I read in a book devoted to the art of tofu-making that in areas of Japan that have a real winter (ie. Hokkaido), tofu would be set outside to freeze overnight. It inspired the aforementioned recipe.

Throw the tofu, still in its original store-bought container, in the freezer and allow to freeze overnight... or when you need it. Allow to thaw completely. The freezing process changes the texture to a more chewy texture without sacrificing flavor. Squeeze the water out - - can be done by setting a weight on top of it. The result is tofu that looks like Swiss cheese. Cube into 1/2" blocks and toss into a ziplock bag with the marinade. This form of tofu absorbs any marinade far better than just ordinary tofu.

Stir-fry the remaining ingredients in whatever order that suits you. Throw in the marinated tofu. Use the marinade to flavor the rest of the ingredients. Toss the above with approximately 8 cups of cooked rice. Serve in rice bowels with garnishes available to each person's tastes. And always keep some full-flavored soy sauce on hand.

Serves: 4

Preparation time: 30 minutes plus freezing/marinating times

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