This Japanese tofu dish is a modern rendition that I found in “Japanese Cooking” by Kazuko and Fukuoka (published by Barnes and Noble) — the combination, surprisingly (to me), works, especially the the use of butter and garlic chips. Two thumbs up from my kids. I’ve adapted it to suit our measurements here (US).

1 16-oz package extra-firm tofu, drained, wrapped in paper towels and weighted down with something heavy to remove excess moisture — prepare this about half an hour before cooking

For marinating:
1/4 cup chopped scallions
5 tablespoons sake
5 tablespoons tamari soy sauce
5 tablespoons mirin

2 large cloves of garlic, sliced thin lengthwise
1 tablespoon canola oil
2 tablespoons butter, cut into 1/4 inch “pats”

Mix marinade ingredients in a bowl. Cut tofu into 1-inch cubes after draining, and marinate for 15 minutes, folding occasionally to distribute flavors.

When ready to cook, drain tofu, reserving marinade. Heat oil in a wok or large skillet. Add garlic slices and stir-fry until golden; remove to a plate lined with paper towels to drain. Add 2 butter pats to the oil, then the tofu cubes. Fry tofu until a nice golden brown and crisp on the edges/sides, about 5-8 minutes on each side. Add the reserved marinade and fold gently. Remove from heat. To serve in the Japanese manner, arrange tofu cubes on a plate. Pour a bit of the sauce over, and top with a pat of butter and a few garlic chips. (The butter melted before I could take a pic!)