Drain excess liquid from the tofu by pressing it down.
Add the Koji Hot Sauce to the Miso Butter along with some Tomato Tamari
Once melted, brush it on the Smoked Tofu while grilling it.
Once nice and evenly cooked, finish it off with a final brush and take the remaining butter and add it to reduced vegetable stock for that glossy sauce finish.
Serve with Bao, a side of Kimchi and Tofu Miso Mousse.
