Tortoiseshell Tofu

• 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) package silken tofu or (18 ounce) package other tofu, but then see below
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon shredded fresh ginger

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

lowfat chicken broth, sugar, mirin, soy sauce, salt, silken, cornstarch, water, fresh ginger

Taken from www.food.com/recipe/tortoiseshell-tofu-108152 (may not work)