Boil water in a saucepan large enough to blanch tofu. Break tofu into several large pieces and add them to the boiling water. Boil for 1 minute, then drain well using a sieve.
1. My firm tofu in a pack was 300g.
2. Depending on the size of shiitake, the volume of rehydrated shiitake varies. I used about a half cup of sliced rehydrated shiitake.
The best way to rehydrate dried shiitake mushrooms is to leave them in water overnight in the fridge. This is the best way to get umami out of shiitake.
3. If you don’t have light soy sauce, use normal soy sauce, e.g. Kikkoman, Yamasa, Higashimaru brands. The colour of the tofu wil be slightly darker. Do not use dark soy sauce.
4. The time taken to evaporate the sauce depends on the surface area of the saucepan and the heat.