Put a weight on top of the firm tofu to drain the excess water. You can omit this step, but if you prefer tofu served with a firmer texture, I'd recommend this step.
Cut the tofu into 2-3 cm thick triangles.
Boil all the ingredients except for the tofu in a pan and remove from heat. Taste and if the flavor is too strong, add vinegar or some water.
In a plastic bag, add katakuriko and tofu, and coat the tofu with katakuriko. Deep-fry the tofu over medium heat until all sides are crisp.
Drain off any excess oil from the deep-fried tofu. Add the tofu to the pan from Step 3, and coat well with the sauce. Sprinkle on sesame seeds to garnish.
Story Behind this Recipe
I bought marinated tofu at the deli section in an American gourmet supermarket, and it was so delicious I wanted to recreate my own version. Even if you don't measure the ingredients exactly, this dish will turn out pretty good.
I don't have hints in particular, but you can use any kind of vinegar for this dish as long as it's vinegar. Balsamic vinegar works great as well. When deep frying, you don't need a lot of oil. Just deep-fry until all sides of the tofu are crispy.