I served tofu in a warm ankake sauce. This is an example of Kyoto-style subtle flavoring. Warm yourself up with a bowl of this a cold winter day!
This is a tofu version of Recipe ID: 1632309 "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.
It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot.
Enjoy Japanese food around the world.