Place the thick fried tofu in a colander and pour hot water over it to remove excess oil. Pat dry with kitchen paper and cut into bite-sized pieces.

Julienne the ginger.

In a pot, mix the seasoning ingredients (water, mirin, and miso) until the miso dissolves. Add the tofu and bring to a gentle boil over medium-low heat. Cover and simmer on low heat for 5–6 minutes.