Firm tofu slabs simmer for a full 35 minutes in a blended marinade of grated ginger juice, garlic, shoyu, maple syrup, and umeboshi paste, soaking up deep sweet-salty teriyaki flavor right in the pot.
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In blender, combine marinade ingredients. Blend until smooth.
Slice tofu into four slabs of equal thickness.
In 2 1/2 quart pot, combine tofu with marinade. Bring to and reduce to , covered, for 35 minutes .
Drain tofu (reserving marinade) and blot with paper towels to absorb excess moisture.
In 10-inch sauté pan, heat oil and pan- tofu over medium-high heat until golden on both sides.
After tofu is cooked, drain any excess oil out of pan and place tofu in warm oven.
Transfer marinade to blender with kuzu and process until smooth.
Pour blended mixture into pan and cook for about two minutes, until liquid is thickened, stirring constantly.
Add tofu to sauce, stirring until well coated.
Serve with rice and vegetables.
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