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1
Place 2 1/2 cups of the tamari and the raw sugar in the insert of a non-reactive double boiler.
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2
Reserve the remaining 1/2-cup of tamari.
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3
Fill the bottom of the boiler with 3-inches of water.
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4
Assemble the boiler and place over a medium-low flame.
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5
Cook the tamari mixture until it reduces to make a light syrup.
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6
This should take 60 to 90 minutes and yield 1/4 cup of tamari syrup.
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7
Meanwhile, trim the tofu slices to make each a perfect rectangle.
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8
Pour 1/4 cup of the reserved tamari onto a plate.
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9
Place the tofu slices over the tamari, then pour the remaining 1/4-cup of tamari over the tofu.
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10
Be careful to pour the tamari so each slice is completely covered with tamari.
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11
Marinate 1 hour.
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12
Place the tofu slices onto a cookie sheet or baking pan and baste with a thin coating of the tamari syrup.
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13
Place under a preheated broiler 4-inches from the heat and broil 2 to 4 minutes, or until the tofu jiggles like hot custard.
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14
Use the leftover tamari marinade to baste the tofu as it cooks so the tofu doesn't dry out.
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15
Toss the cucumber and pickled ginger in a small mixing bowl with the yuzu and mirin.
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16
Arrange 2 tofu slices per plate and place the cucumber salad against the tofu slices.
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17
Sauce the tofu with the miso sauce and any remaining tamari syrup.
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18
Combine ingredients in the cup of an immersion blender and blend until smooth.
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19
Thin with water if desired.
