Steps

1. In a bowl, combine 200ml water and 1 tsp salt, and mix to create saltwater.
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2. Add 8 frozen peeled shrimp to the saltwater and let them thaw for about 15 minutes.
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3. Cut 1 block (300g) firm tofu in half lengthwise, then cut each half into 4 pieces lengthwise, resulting in 8 pieces in total.
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4. Arrange the cut tofu pieces in a heatproof dish.
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5. Hollow out the center of each tofu piece using a spoon.
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6. Mash the hollowed-out tofu into a paste and mix in 1 tsp potato starch.
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7. Trim the stems from 2 shiso leaves, finely chop them, and mix into the tofu and potato starch paste.
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8. Stuff the shiso tofu paste into the hollowed-out centers of the tofu.
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9. Pat the thawed shrimp dry with paper towels.
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10. Place the shrimp into the center of the tofu.
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11. Cover with plastic wrap and microwave at 600W for 4 minutes.
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12. After microwaving, carefully press the tofu with a spatula (beware of steam) and transfer the released liquid to a separate heatproof container.
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13. In another heatproof container, combine [A] 4 tbsp water, [A] 2 tsp Shiro Dashi (White Soy Sauce Base), [A] 2 tsp Soy Sauce, [A] 1 tsp Sugar, [A] 1 tsp Potato Starch, and [A] 1 tsp Grated Ginger, then mix well.
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14. Microwave the seasoning mixture without plastic wrap at 600W for 1 minute and 30 seconds. **(Key Tip!)** To prevent lumps of potato starch, remove every 30 seconds and stir while heating.
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15. Pat dry any remaining liquid from the tofu with paper towels. **(Key Tip!)** Wiping off the moisture before adding the sauce prevents the flavor from becoming diluted.
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16. Pour the warm sauce evenly over the tofu.
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