How to Make It
In a small bowl, whisk the soy sauce with the ginger and oil; season with salt. In a medium saucepan of gently simmering water, heat the tofu just until warmed through, about 5 minutes. Using a slotted spoon, transfer the tofu to paper towels to drain briefly. Arrange the tofu on serving plates and drizzle with the soy-ginger sauce. Garnish with sliced scallion, sesame seeds and togarashi.