Spiced Pressed Tofu

Rinse tofu and cut vertically into 3/4- to 1-inch thick slices. Tightly wrap individual slices in small (8-inch square) pieces of muslin or similar thin cloth.

Place slices 2 inches apart on a flat surface, such as a cookie sheet. Cover with a cutting board weighed down with bricks or other heavy objects.

Let stand for 2 to 3 hours or until tofu is flattened to a thickness of 1/2 or 3/8 inch.

MARINADE: While tofu is being pressed, prepare marinade.

Place all ingredients except soy sauce in a small, heavy pot and bring mixture to a boil. Reduce heat and keep on stove at a very low simmer, covered or partially covered, for 1 hour. Remove from heat, cover and let stand another hour.

Strain out the spices and measure the liquid. Add water if necessary to make a total of 3 1/2 cups liquid, then add soy sauce.

Remove cloth from tofu squares. Immerse squares in the pot with marinade. Steep over very low heat uncovered for about 2 hours, turning once. Remove from marinade.

The squares can be used at once as desired. Or pat dry, let cool, wrap tightly in plastic, and store in the refrigerator. They will keep for about a week. Before using, freshen the cakes by rinsing them under hot water.