My lovely friend Clair wanted this recipe. I originally got it off of but I can’t locate it quickly enough, so I am going to recreate it. (On Yogen’s site, it is called Tofu Gado, but I like sexy tofu better!)

1 package firm tofu
1 to 2 carrots
1 to 2 onions
2 T tahini or peanut butter
1 to 2 T miso (barley is nice)
1 to 2 T lemon juice
water (or juice from cooking vegetables)
pinch of sea salt

1. Cut the onions into crescents and the carrots into rounds or half moons.
2. Saute the onions until they smell sweet, and then add carrots on top with a pinch of sea salt. Pour about 1/2 cup water into the pan and cover. Cook until vegetables smell very sweet.
3. Meanwhile, drain the water off the tofu and press between cutting boards to squeeze out excess water (mizu kiri in Japanese).
4. Make the sauce. Put the rest of the ingredients into a suribachi and mix to make a nice sauce.
5. When the vegetables are finished cooking, place them into an oven pan. Cover with tofu slices and top with sauce.
6. Bake at 180 C for about 20 minutes.
7. Serve and enjoy your sexy tofu dish.