1 block of soft tofu
Some yuba tofu
400 ml konbu stock
2 tbsp mirin
2 tsp sake
2 tbsp soy sauce
2 tsp sugar
3 dried shiitake mushrooms (reconstituted with water and water used)
1 large carrot
1 tsp cornflour
1. Buy soft tofu in a block and tap out the excess water. Chop it into chunks. Add add to a pan of konbu stock (400ml) with 1 tbsp mirin, 1 tsp sake, 1 tbsp soy sauce and 1 tsp sugar. Cook for around 15 minutes until it has absorbed much of the liquid. Try to keep the tofu down in the water. The yuba is added with some extra seasoning after 15 minutes and cooked for another 3-4 minutes.
Finely chopped a carrot and 3 dried shiitake mushrooms (reconstituted in water) into matchsticks.
The shiitake mushroom liquid is added to some konbu liquid to form the basis of the stock and heated up. This is seasoned with 1 tbsp mirin, 1 tbsp sake, 1 tbsp dark soy sauce and 1 tsp sugar. The carrots and shiitake are added and cooked until soft.
Once the vegetables are soft, make a paste from 1 tsp of water mixed with 1 tsp cornflour and gradually add to the amber sauce until it has thickened. Chopped coriander added at the end.
Put the tofu into a large bowl stacked with the highest section at the centre (styled as a “mountain” presentation).
Added a little of the tofu cooking liquid and pour the amber sauce on top. Garnish with some grated ginger on the very top.
Source: Adapted from the never ending voyage blog using soft tofu instead of koyadofu, cornflour replacing kuzu and coriander replacing mitsuba