What can I say? This was delicious and easy.
I substituted Shaoxing Wine for Cooking Sake, as that was all I had to hand. It worked well! I think Mirin would have worked as well, provided that sugar was adjusted accordingly.
The tofu was crispy, and not overly gelatinous.
The sauce was a sweet and thick (like me), but a bit too salty (also like me). Personally, I would reduce the soy sauce and salt next time.
Can see this becoming a regular fixture in our rotation, and will be adding in extra vegetables etc in the weeks to come.
