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1. Drain TOFU and cut into desired serving size blocks.
2. Grate GINGER on the fine shredder side of your box grater. Chop SCALLION fine and mix.
3. Arrange Tofu on serving dishes. Spread some of the Ginger mix on top and sprinkle Bonito Flakes over that.
4. Serve with a little dispenser of Soy Sauce. If the mustard is used, individuals can mix a little into the soy sauce in their dish.

1. Tofu:   Silken tofu is most used but cotton tofu (regular soft tofu) may be used (silken shown in photo). My quantities are imprecise because I don't know what size blocks you'll be buying or what size your servings will be. For more information see my Tofu page.
2. Bonito Flakes:   (Katsuobushi) These can be found in boxes or plastic bags in markets that serve a Japanese or Korean community. They are smoked, fermented and dried bonito fish shaved thiner than paper. Very expensive by the ounce but a little goes a long ways. For more see my Seafood Products page.
3. Karashi Mustard:   This is hot Asian mustard, just mustard powder mixed with water - no vinegar.
4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch