In the spirit of a steak lover exploring the beauties of Tofu, I'd love to present a 3/4" slab of tofu, marinated in miso, then pressed with peppercorns on both faces. Anyone have experience with this, and suggestions as to pan-searing versus the skewered grilled dengaku type of presentation?
Critical Q's: 1) what density tofu? 2) thickness? 3) method to imbed the peppercorns on the surface (pressing?).