This is such a delicate dish and it’s so refreshing, perfect for summer. It must be made with a very soft or silken tofu or it’s not the same. It’s lovely to serve on iced water which I flavour with some lemon verbena from the garden. Each person should have a little plate so that they can mix the ginger, spring onion and ponzu (but I’m the only one who likes this in my house). When I have soft tofu I make 3 dishes - miso soup, Agedashj and this dish. It took me a long time to decide that I liked tofu and this is probably not a dish for a newbie to tofu, but I really love it.