INGREDIENTS:

1 package silken tofu (soft)
1/2 pound mung bean sprouts
1/2 pound mushrooms (button/ portabello/ straw)
1 sweet onion, chopped
5 green onions with healthy-looking green tops (not wilted)
2 cups shredded nappa cabbage
Teriyaki-base marinade sauce or use soy sauce, sugar, rice vinegar and toasted sesame seed
Oil to taste
8 cups cooked rice (preferably short-grain like sushi rice)

DIRECTIONS:

I read in a book devoted to the art of tofu-making that in areas of Japan that have a real winter (i.e.. 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

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