Slice 350 grams firm tofu into five pieces roughly the same thickness and then place them on a paper towel-lined rack over a baking sheet to drain for at least 30 minutes.
Whisk 1/4 cup sake, 2 tablespoons ORGANIC MISO RED, and 1 tablespoon dark brown sugar together until you have a smooth sauce.
When you’re ready to cook the tofu pieces, pat them dry on all sides with paper towels.
Preheat 2 tablespoons vegetable oil in a frying pan over medium heat.
Sprinkle the tofu evenly with the 1/8 teaspoon garlic powder and then dust with a thin, even layer of 3 tablespoons potato starch on all sides.
Pat off any excess starch from the tofu steaks and place them in the preheated oil. Fry undisturbed until they've started to brown around the edges. Flip them over and brown the second side.
When you've achieved the desired level of crispiness on both sides (about 2 minutes per side), use a paper towel to soak up as much of the oil from the pan as possible.
Add the miso sauce and flip the pan-fried tofu over repeatedly until each piece is coated in a thick, shiny layer of miso glaze and no extra glaze is left in the pan.
Serve the miso glazed tofu with rice and steamed veggies, and garnish with chopped 1 scallion and 1/2 teaspoon toasted sesame seeds.
