Ingredients:
        tofu
        seasonal vegetables
        (Because we usually make it in winter, the vegetables we use are:
        onion, Chinese cabbage, mizuna, etc.)
        dipping sauce: Either ponzu or your original.
        (Our family usually uses ponzu.)
        konbu 10-15cm

Preparation:
        1. Fill a pan 1/3 full of water. Add the konbu. Let sit an hour.
        2. Bring to a boil.
        3. Add tofu (cut into 5X5X3cm cubes) and vegetables.
        4. When the vegetables are tender and the tofu hot, remove,
            dip in the sauce and eat!
            Be careful, the tofu breaks apart easily!