Place the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer and then turn it down to low. The water should be hot enough to produce steam, but not quite at a simmer. Cook for 40 minutes, then pull from the heat and move to warm place, cover, and let the broth steep for an hour. Strain the broth and whisk in
In a high-speed blender, blend fermented fresno chilies and grapeseed oil until smooth. Strain the oil through a chinois, without manually forcing it through.
Line a baking sheet with a cooling rack and lay the tofu on the cooling rack. Cover the tofu with plastic wrap and place a rimmed baking pan on top of it. Add some weight to the pan and press the tofu for a few hours. Don’t put enough weight on it to crush the tofu, just enough to help it drain. After the tofu is pressed, cut it into ¾-inch cubes.