Tea-Marinated Grilled Tofu Steaks

In homage to new-wave Japanese fare and the public hunger for more meaningful exchanges with tofu on the plate, this dish uses delicate chanterelles instead of dried bonito flakes (katsuobushi) which top the original version. And instead of drinking green tea with the dish as one might in a Japanese restaurant, we use Yunnan, a black Chinese tea, as both marinade and base for the sauce.