HiyayakoChilled Tofu, Traditional Style

• 1 (14-ounce) package soft (silken) tofu, rinsed under cold water and patted dry
• 1 teaspoon grated ginger
• 1 scallion, both white and green parts, thinly sliced on an angle
• 2 obha leaves, halved and thinly sliced
• 1/4 cup finely shaved katsuobushi (dried bonito flakes)
• Mitsuba leaves (optional)
• Daikon sprouts (optional)
• Japanese soy sauce

1. Cut the tofu into quarters, then slice each quarter into 12 equal cubes, but hold them together to retain the original shape.
2. Place each block of cubed tofu in a serving bowl and top with one-fourth of the ginger, scallion, obha leaves, and katsuobushi.
3. Garnish with the mitsuba leaves and daikon sprouts, if desired.
4. Serve with a small cup of soy sauce.

water, ginger, scallion, obha leaves, mitsuba leaves, sprouts, soy sauce

Taken from www.epicurious.com/recipes/food/views/hiyayako-chilled-tofu-traditional-style-380576 (may not work)