Chilled Tofu with Mulukhiyah

• 1 block Tofu
• 1/2 packages Mulukhiyah
• 1 as much (to taste) Myoga ginger
• 1 Ponzu

1. Place the mulukhiyah leaves into a pot of boiling water.
2. Bring it to a boil once again and then shock in running water.
3. Drain the water, and finely chop with a knife.
4. Top Step 3 on cut tofu, myoga ginger, and ponzu sauce, and it's done.

much, ponzu

Taken from cookpad.com/us/recipes/155596-chilled-tofu-with-mulukhiyah (may not work)