Step 1

Cut tofu into 6-8 large blocks.

Step 2

Using a medium pot on low heat, add 1 cup water, konbu, and tofu. Allow to simmer (~15 min) while you prepare the other ingredients and make the an sauce.

Step 3

Using a slotted spoon, remove the tofu blocks from the konbu stock, place in a small bowl.

Step 4

Using a small pot, combine the dashi stock, soy sauce, and sugar. Bring to a simmer.

Step 5

Once the sugar has dissolved, add in the potato starch slurry and mix continuously for the first 15-20 seconds until the liquid has thickened evenly. Turn off heat.

Step 6

Place tofu blocks on a bowl with rice or serving dish, pour over the thickened sauce.

Step 7

Top with green onions, wasabi, and ginger.