1 block firm or momen tofu, about 400g
1 tbsp miso
1 tbsp sake
1 tbsp sugar
a pinch of salt yuzukosho
1. Wrap the tofu in the paper towel and place a plate or other weight on top and let sit for about 30 minutes to press out the moisture.
2. In a bowl, combine the miso, sugar, sake, and salt.
3. Thoroughly wring out the paper towel from the tofu and spread it with miso sauce. Place the tofu on top and cover completely with the remaining miso sauce. Wrap the paper towel around the tofu and let rest for about 2 hours.
4. Slice the marinated tofu into pieces 5 mm thick and serve with yuzukosho to taste.