Remove tofu and dry between several layers of paper towels. Place the block on a plate, cover with additional dry paper towels, and top with a second plate to press out any residual liquid. Let stand for 30 minutes. Meanwhile, prepare the marinade by combining the kombu, miso, shoyu, mirin, ponzu, vegetable base, and shansho in a saucepan. Bring the mixture to a simmer over medium-high, remove from heat, and add the
1 (16-ounce) package firm tofu
6 pieces kombu
¼ cup yellow miso
¼ cup shoyu soy sauce
¼ cup mirin
2 Tablespoons ponzu
1 teaspoon roasted vegetable base
2 Tablespoons mirin
1 Tablespoon ponzu
1 Tablespoon rice vinegar
1 Tablespoon packed brown sugar
¼ teaspoon each crushed red pepper flakes and dried yuzu peel (or grated lemon peel)
Pickled Daikon Salad
2 Tablespoons rice vinegar
1 Tablespoon sugar
½ teaspoon katsu furikake
½ teaspoon kosher salt
½ cup grated daikon radish
½ cup soybean oil
½ cup cornstarch
Thinly sliced green onion
bonito flakes. Let steep 5 minutes, remove kombu, pour marinade into a resealable plastic container, and let cool.
To create the tofu “scallops”, remove the towels and transfer the tofu block to a cutting board and cut the block in half lengthwise to create two slabs about 1 inch thick. Use 2-inch round cutter to cut out rounds of tofu to resemble scallops (use the scraps in another dish). With a paring knife, lightly score the tops of each scallop, taking care not to cut through the scallop itself, then gently place scallops in the prepared marinade, turning to coat both sides. Cover and marinate overnight in the refrigerator.
While the scallops marinate, prepare the glaze by simmering the mirin, ponzu, rice vinegar, brown sugar, pepper flakes, and yuzu peel in a small saucepan until the sugar is dissolved. Transfer glaze to a small bowl and let stand until ready to serve the scallops.
Just before serving, prepare the daikon salad by whisking together the vinegar, sugar, furikake, and salt in a small bowl. Add the grated daikon, toss to coat, and let stand for 2 minutes, then drain from the liquid and set aside.
Meanwhile, carefully remove the scallops from the marinade and pat dry with clean paper towels (discard marinade). Place the cornstarch in a shallow dish. Remove the scallops from the marinade, scrape off any excess, then dredge them on both sides in the cornstarch and let stand for 10 minutes to allow the coating to set. Heat the oil in a small skillet over medium heat to 350 degrees. Carefully lower the scallops into the hot oil and fry until golden brown and crisp on both sides, about XX minutes. Remove the scallops with a slotted spoon and drain on a paper towel-lined plate. While hot, brush the scallops with some of the reserved glaze.
To serve, arrange two scallops on serving plates and top with a pinch of microgreens, daikon salad, green onion, and togarashi. Serve with Spaniard Tri-Tip, Ancho Sweet Potato Puree, Roasted Seasonal Vegetables, and Compound Butter.