Hot or Cold Tofu with Egg and Edamame Ankake Sauce

Ingredients

• 240 to 300 grams Silken tofu
• 1 Edamame (frozen is fine)
• 1 Egg
• 200 ml Water
• 1 tsp Chicken stock powder
• 1 tsp Soy sauce
• 1 tsp Mirin
• 1 dash Salt
• 1/2 tsp Grated ginger
• 1/2 tbsp Katakuriko
• 1 tbsp water

Instructions

1. There were three tofu in the single package that I bought, so I used one for each serving.
2. You could certainly chop up a large block of tofu instead.
3. Boil the edamame and take out of the pods.
4. When using frozen edamame, defrost, and take out of the pods.
5. Put the water and chicken stock powder into a pan and bring that to a boil.
6. Add soy sauce, mirin, salt, and ginger.
7. Taste, and add salt if necessary.
8. Mix the katakuriko and water in a container to dissolve.
9. Pour into the boiling pot in small batches to thicken.
10. Beat eggs in a bowl.
11. Pour into the boiling pan little by little.
12. Also add the edamame beans.
13. Stir with a ladle and turn the heat off.
14. During the summer, it's tasty if you chill the thick sauce in the fridge and pour over some cold tofu.
15. Whether hot or cold - pour the thick sauce over the tofu immediately before serving.
16. When serving hot, warm tofu in hot but not boiling water.