Instructions: Combine the red miso, white miso, egg yolks, sake and mirin and caster sugar in the top of a double boiler. Place over bottom boiler holding some boiling water. Stir the vegetable stock into the miso and mix until it thickens.

Remove the tofu from its water and wrap in a clean cloth. Press with a plate and stand for about an hour (to remove excess water). Cut the tofu into small rectangular pieces.

Grill or pan fry for about 2-3 minutes until speckled brown all over.

Spread with the miso topping.

Garnish with sesame seeds. Serve on its own or with a stir fry of your favourite vegetables. Tofu can be charcoal grilled for even better flavour.

Skewer each piece with two short bamboo skewers; it is very fragile and should be handled with care.

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