TORTOISESHELL TOFU

Steps:

• 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.
• Mix dashi, sugar, mirin, and soy sauce in a medium-sized pot and bring to a boil.
• Turn down to a simmer.
• Taste: the flavor will be out of balance, a bit too sweet.
• Add salt a bit at a time, tasting often, until the flavors are balanced.
• Cut the tofu cake into four equal pieces and carefully slide them into the pot.
• Be careful to keep the heat at a simmer-- higher heat will make the tofu crumble.
• Ladle the liquid over the top and sides until the tofu is heated thoroughly, about 4 minutes.
• With a spatula, gently remove the tofu pieces to deep individual dishes, 2 pieces per serving.
• Keep the pot on the heat.
• Mix the water and cornstarch and add to the simmering liquid.
• Stir until thickened, about 1 minute.
• Ladle the thickened sauce over the heated tofu.
• Garnish with ginger.
• Eat with teaspoons rather than chopsticks; this is very soft.
• For Vegetarian use Dashi.