Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.
Chop the leek into thin pieces.
Put the ingredients for the dipping sauce into a pan and bring to a boil.
Place the dried sea tangle in another pan. Add the water and tofu and bring to a boil. Remove from heat.
Pour the dipping sauce into individual serving bowls. Scoop out the tofu with a slotted spatula or spoon and place in the dipping sauce. Sprinkle with the chopped leek, bonito flakes and shichimi (optional). On a cold day, this dish makes you warm.
Japanese foods recipes