Nobu-Style Tofu with Miso Sauce & Mizuna Greens

This is a preparation inspired by one of the most celebrated Japanese chefs in the world, Nobu Matsuhisha. The classic Nobu dish employs black cod, but we've substitued a tasty piece of grilled, caramelized tofu.

Our little twist is that the tofu is served over mizuna greens, a common Japanese green, with a bit of yuzu dressing (you can substitute a mixture of lemon and lime juice for the yuzu), which is also Nobu-inspired, though I first experienced it at Morimoto in Philadelphia. Hajikami (pickled ginger shoots) can be found in jars in Asian groceries. If you can't find them, just omit. If you ever have the chance to eat at one of Nobu's restaurants, they are highly recommended. Food porn all the way...

2 blocks of extra firm tofu
1 TB soy sauce
1/2 TB brown rice syrup
1/2 tsp. white pepper

For miso sauce:
1/2 cup sake
1/2 cup mirin
1 cup white miso paste
1/2 cup sugar

4 cups mizuna greens or baby arugula
1 TB fresh yuzu juice (or half-lemon, half-lime juice)
2 TB grapeseed oil
1 tsp. garlic, finely minced
1 tsp. soy sauce
1/2 tsp. black pepper

Hajikami, for garnish
Crispy fried shallots, for garnish

Slice blocks of tofu crosswise to form 4 tofu "steaks". Combine soy, brown rice syrup, and white pepper. Brush this mixture on the tofu and grill over low heat until tofu is nicely browned on both sides.

Bring sake and mirin to boil in a pan for 20 seconds to evaporate alcohol. Turn the heat down to low and stir in miso. Once miso is incorporated, turn heat up to medium and add sugar (continue stirring to keep from burning). Stir until mixture is smooth, being careful not to boil (which removes the nutrients from the miso).

Blend yuzu (or lemon-lime) juice with grapeseed oil, garlic, pepper, and soy and toss with greens. Place 1 cup of greens on each plate and garnish with fried shallots. Place one tofu "steak" over greens and ladle miso sauce over the top. Garnish with hajikami, if desired.