This dish is very quick and easy to prepare, but it must be started about 11 hours before mealtime so the tofu will have a chance to absorb the flavor of the marinade.
1 block fresh tofu (approximately 1 pound)
3 cup green onions, cut on the diagonal into 1-inch lengths
1 1/2 cups water or mild-flavored vegetable stock
1 cup shoyu
2 tablespoons mirin
2 tablespoons brown rice vinegar
3 small cloves garlic, pressed or finely minced
2 teaspoons peeled and finely grated ginger
1 teaspoon dried tarragon (optional)
Combine all marinade ingredients in a medium-sized bowl. Cut tofu crosswise into 1-inch-thick slices, then cut the slices into 1 x 11-inch pieces. Wrap tofu pieces in a cheesecloth or clean kitchen towel and pat gently to remove excess water. Place tofu in the marinade, and let sit at least 1 hour. Remove tofu from marinade and arrange in single layer in a large skillet. Add about 1/3 inch of marinade to the pan. (If desired, strain out garlic from marinade.) Cover and bring to a boil, then lower heat and simmer gently 5 minutes. Sprinkle green onions over tofu, cover, and cook 3 minutes more. Serve hot.