Tortoiseshell Tofu

1. 1

   If you are using anything other than silken tofu, you will need to press it for an hour-- but do NOT press silken tofu; it will crumble.

2. 2

   Mix dashi, sugar, mirin, and soy sauce in a medium-sized pot and bring to a boil.

3. 3

   Turn down to a simmer.

4. 4

   Taste: the flavor will be out of balance, a bit too sweet.

5. 5

   Add salt a bit at a time, tasting often, until the flavors are balanced.

6. 6

   Cut the tofu cake into four equal pieces and carefully slide them into the pot.

7. 7

   Be careful to keep the heat at a simmer-- higher heat will make the tofu crumble.

8. 8

   Ladle the liquid over the top and sides until the tofu is heated thoroughly, about 4 minutes.

9. 9

   With a spatula, gently remove the tofu pieces to deep individual dishes, 2 pieces per serving.

10. 10

    Keep the pot on the heat.

11. 11

    Mix the water and cornstarch and add to the simmering liquid.

12. 12

    Stir until thickened, about 1 minute.

13. 13

    Ladle the thickened sauce over the heated tofu.

14. 14

    Garnish with ginger.

15. 15

    Eat with teaspoons rather than chopsticks; this is very soft.

16. 16

    For Vegetarian use Dashi.

No additional tips available.