For the Miso-Glazed Tofu
In a shallow glass baking dish, whisk together the sake, mirin, miso, brown sugar, and soy sauce until smooth.
Add the pressed tofu planks and turn gently to coat each piece.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Preheat a grill or a grill pan to medium-high heat and lightly oil the grates.
Remove the tofu from the marinade, allowing excess to drip off.
Grill for about 8-10 minutes, flipping halfway, until golden brown with distinct grill marks.
For the Soy Reduction
In a small saucepan, combine the brown sugar, soy sauce, vegetable stock, garlic, star anise, and cinnamon stick.
Bring the mixture to a boil, then reduce heat and simmer until it thickens enough to coat the back of a spoon, about 10-15 minutes.
Strain the reduction through a fine-mesh sieve to remove the solids.
Set aside to cool.
For the Pickled Cucumber Salad & Assembly
In a large bowl, toss the sliced cucumbers with the salt and let sit for 15 minutes to draw out excess water.
Drain the water.
Add the rice vinegar, soy sauce, sugar, and sesame oil to the cucumbers and mix well.
Let marinate for at least 20 minutes before serving.
To serve, place the grilled miso tofu on plates, drizzle generously with the Soy Reduction, and serve with a side of the Pickled Cucumber Salad.
Don't discard the leftover marinade!
Boil it in a small saucepan for 5-7 minutes until slightly thickened and use it as an extra basting sauce while grilling.
