Presented by Soko Starobin in the Co-op Class “Cooking Tofu with Japanese Umami Ingredients.”
• 2 blocks of soft silken tofu (about 24 oz)
• 3 oz Enoki or Eringi mushrooms
For the Dashi liquid (Umami broth)
• 2 c water for soaking
• 5 g dried Shiitake mushrooms
• 5 g dried dried seaweed
For the Ankake sauce
• 2 Tbsp soy sauce
• 2 Tbsp mirin (sweet cooking Sake)
• 1 Tbsp honey
• 1 tsp fresh ginger juice (squeeze grated ginger)
• 2 Tbsp arrowroot powder
• 4 Tbsp water
Prepare two pint size mason jars and filled the first jar with 1 c water and dried Shiitake mushrooms and the second jar with 1 c water and dried seaweed. Soak them at least 4 hours (overnight in a refrigerator makes it easy).
Remove tofu from the package and lay them on a towel for 10 minutes to remove excess water. Cut tofu into ½ to ¾ inch squares.
Remove the dried Shiitake mushroom and dried seaweed from the jars and set them aside. Save the liquid. Slice fresh Enoki or Eringi mushrooms, soaked Shiitake mushrooms, and seaweed in ¼ inch thin strips.
In a medium size sauce pan, transfer the liquid from both jars to make a total of 1 c Dashi (pour the liquid slowly to leave any particles in the bottom of the jars). Add soy sauce, mirin, honey, and ginger juice.
Heat the mixture to boil and add the sliced mushrooms and seaweed over medium-low heat for 5-6 minutes. In a small bowl, mix the arrowroot powder and water. Add the arrowroot powder and water mixture to the saucepan and cook until the sauce thickens.
Add the tofu squares to the saucepan and simmer for another 3-5 minutes to warm up the tofu. Serve on a plate with steamed rice and other steamed or boiled vegetables (e.g. baby bok choy, napa cabbage) if desired.