Ingredients:
2 cups dashi (see recipe 77195) or 2 cups low-fat chicken broth
1 1/2 teaspoons sugar
2 tablespoons mirin ( sweet Japanese cooking wine)
2 tablespoons soy sauce
1 pinch salt
1 (18 ounce) packages silken tofu or 1 (18 ounce) packages other tofu, but then see below
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon shredded fresh ginger
Directions:
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.
Servings: 2
Time preparation: 5 min.
Time total: 20 min.