Cut the tofu sheets in half, and rinse under hot water to remove excess oil.
Add all the simmering stock ingredients in a pot, bring it to a boil, reduce the heat and add the tofu in layers and laid out like petals of flowers around the pot.
Bring contents to a gentle rolling boil, reduce heat to medium, and use a droplid or otoshibuta to press the contents down so that all pieces of tofu are submerged in the liquid. Simmer it for 35 minutes under low medium heat, turning the tofu pieces at midpoint to ensure the tofu evenly soaks the simmering stock.
Remove from heat, cool, and use for inari suzhi or kitsune udon.
