Chop the ginger, garlic and scallion finely. Dice the tofu to 1 cm.
Heat oil in the frying pan. Add the ginger and garlic and stir fry.
Add water, consommé bouillon, miso, sake, soy sauce, shichimi spice. Stir to dissolve the miso and bring to the boil.
After the miso is dissolved, stir in the tofu and scallion, mix with Step 4.
Taste first and if it's fine, stir in the dissolved katakuriko to thicken the sauce. Mix well with a wooden spoon.
It's perfect with rice! Done!
Story Behind this Recipe
I came up with this recipe as I had leftover tofu and mince meat.
You didn't have to drain the tofu beforehand. The katakuri potato starch flour is used to make the thick sauce so don't worry about the water. Don't forget to taste before serving. When you need more spice just add more chili powder or shichimi chili powder. If it's too spicy, add honey. This gives mildness to the dish.