Creamy Tofu Sauce

Ingredients

• 1/4 to 1/3 large block silken or firm tofu, about 4 ounces
• 2 teaspoons sweet, light miso, preferably Saikyo miso
• Pinch of salt
• Drop of mirin

Directions

1. Set a saucepan of water over high heat and bring it to a strong boil. Add the tofu and let it cook for 2 minutes.
2. Use a slotted spoon to lift the tofu into a colander. Once it is cool enough to hold, press out some of the liquid; if the tofu crumbles a little while you do this, that is completely fine.
3. Move the tofu to a food processor or blender and blend until it is smooth. Stop to scrape the bowl, add the miso, and blend again until fully incorporated.
4. Add the salt and mirin, then pulse until the sauce looks creamy. Scrape down the bowl as needed so everything blends evenly.
5. Spoon the sauce into a glass jar, seal it with a tight-fitting lid, and refrigerate for up to 3 days.