Slice block of  firm tofu in half horizontally or cut into slabs 1 inch thick.
Drain over colander for 10 minutes.

Bring the following to a boil then simmer for 10 minutes:

1/2 cup soy sauce or tamari
3/4 cup water
1/2 cup dry white wine
1/3 cup sugar
1/4 cup sesame oil
1 1/2 tsp, dry mustard
2 T. grated fresh ginger
4 cloves garlic, crushed with the side of a knife
(optional 1/2 oz. dried shitake mushrooms)

Pour marinade over tofu, making sure tofu is covered.
Cool and cover with a lid or seal tightly with plastic and refrigerate.

This will keep a week or two in the refrigerator if in a well-sealed container.
This tofu is great fresh or grilled. Serve alongside Chinese noodles or with honey-miso sauce or spicy Peanut Sauce if desired.

Great too on a salad!

Four to six servings.