Sizzling tofu with gingerroot-ankake sauce from The Book of Tofu (page 190) by William Shurtleff and Akiko Aoyagi

  • dashi
  • shoyu
  • Show all ingredients...

  • EYB Comments

    Can substitute other stock for dashi, cornstarch for arrowroot powder, ginger juice for ginger root, and arrowroot powder or cornstarch for kudzu starch.

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Notes about this recipe

  • Eat Your Books

    Can substitute other stock for dashi, cornstarch for arrowroot powder, ginger juice for ginger root, and arrowroot powder or cornstarch for kudzu starch.

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