Remove excess water from momen tofu by wrapping it with paper towels and placing it in a shallow bowl. Weigh it down evenly with a plate and refrigerate for at least 30 minutes.
Prepare the miso mixture in a saucepan and place it over very low heat to dissolve the sugar. Set aside to cool.
Remove tofu from the refrigerator and peel off the paper towels. Cover tofu with miso completely in a plastic wrap and let it sit for at least half a day, or overnight.
Remove miso from the tofu and wipe away any residue with kitchen paper towel. Cut into 0.5-cm thick slices, divide into 4 equal portions and serve. Garnish with a dab of yuzu kosho if desired.
© 2018 All rights reserved. Published by Marshall Cavendish.