Cool Summer Tofu - Method 1
1 cake (16 ounces) tofu, sliced into cubes
1 to 1-1/2 Tbsps shoyu or tamari
1/4 tsp fresh grated ginger
1 Tbsp fresh minced parsleys
Place about 1/4 inch of water in a pot and bring to a boil. Add tofu and cover pot. Reduce flame to low and simmer 1 to 2 minutes.
Remove tofu, drain, and place on individual serving plates.
Prepare a sauce by mixing 1/2 cup of water with a small amount of shoyu and grated ginger. Top each slice of boiled tofu with a teaspoon of sauce and garnish with chopped parsley.
Michio and Aveline Kushi