Microwave the tofu, uncovered, for 3 minutes and 30 seconds (if using 300 g of tofu). Wrap it with a kitchen towel, place a weight on top of it and let it drain for at least 3 hours.
Slice the onion and shiitake mushrooms thinly, heat oil in a frying pan and stir fry them. When the vegetables are coated with the oil, add the soy sauce and some water, cover and steam fry over low heat.
When the onion and shiitake mushrooms soften, take the lid off and evaporate the remaining moisture.
Let the vegetables from Step 3 cool down. In a bowl, mash the tofu with your hands, then add the vegetables from Step 3, miso, and flour to the bowl and mix well. (Adjust the amount of flour according to the amount of moisture in the batter.)
Shape the batter into a loaf shape and bake in the oven at 180°C for about 15 minutes.
Story Behind this Recipe
Recipe ID: 932695 is a different version.
This miso flavored side dish goes perfectly with rice. Also try substituting spinach or other kinds of mushrooms. By thoroughly draining the excess water from the tofu in Step 1, you'll need less flour to bind the batter, which will make it taste even better.