There are some very nice, classic Japanese flavors in this dish, but it turned out very messy. How do you chop silk tofu into bite-size pieces? The kind I've always bought from the store has the texture of very soft jell-o. In the end it was like we were eating baby food, which was a shame since it tasted quite good. I'd love to try what the previous reviewer did and maybe make this with tuna instead.
Would you believe the grocery store was out of tofu? I used tuna instead :) The flavor combination was delicious. Will definitely try it again when tofu is available. Thanks so much for this recipe!