read full story at norecipes.com
water to simmer tofu
7 oz tofu cut into 2 pieces
1/2 C dashi (or some kind of stock)
1 tsp corn starch
1/4 C canned crab with juice, crumbled
Salt to taste
Shredded ginger for garnish
Put enough water in a large put to submerge the tofu. Bring to light simmer over low heat.
In a small saucepan, combine the dashi, corn starch, and canned crab and bring to boil. Add salt to make it about as salty as a cup of chicken soup, or to taste.
Use a spatula to carefully (it’s delicate and slippery) lift out the tofu from the water. Cover with the sauce and garnish with ginger.