Cold tofu - maybe that doesn't sound good if you have never tasted good quality tofu. But if you have, you will know that this is a really delicious and very quick starter or side dish for a classical Japanese meal. What you need is:
Start by cutting a slit in the foil on the tofu pack at the inside edge and drain the water. Remove the foil, place the tofu block on a cutting board and divide it in 6 equal pieces:
Place 2-3 pieces on each plate and grate the fresh ginger (remember to remove the peel first):
Tear the bonito flakes into smaller bits and spread them on top of the tofu with a bit of fresh ginger. Add soy sauce to the pan, so there's enough for dipping. You can also pour it over the top, if you want it all to soak up the soy sauce from the start. If you're not a fan of ginger, you can leave it out, but it adds a really nice fresh flavour.
We have chosen to serve this wonderful tofu dish as a side dish with salt marinated and steamed salmon, freshly cooked rice, and naturally misoshiru (miso soup). Enjoy!