Tofu Sashimi Platter

The sashimi
1/4 medium green cabbage, very thinly shredded (please refer to the note)
1 large carrot, grated
1 1/2 pounds of soft tofu, cut into 1/2-inch-thick slices and pressed to remove the excess water
2 ounces of your favorite sprouts (perhaps 2 cups)
Thinly sliced scallions (please refer to note)

To Serve:
Tamari
Peeled and grated fresh ginger
Pickled ginger
Wasabi paste

Scatter the cabbage and carrot on the platter, forming a bed for the tofu.

Arrange the tofu around the outside of the platter, overlapping the slices slightly so they resemble a circle of fallen dominoes.

Place the sprouts in the center of the platter.

Sprinkle the tofu with the scallions.

Serve with the tamari, the gingers, and the wasabi.

Note on the cabbage: Peel the outer layers from the head, trying not to tear them. The leaves toward the heart of the cabbage are too thick for this recipe. Cut the large center stems from the leaves. Stack 2 or 3 leaves and roll them up as tightly as possible in the natural direction of the curl. Using a very sharp knife, slice across the rolled cabbage as thinly as possible, making paper-thin slices.

Note on the scallions: This is a traditional Japanese cut. Slice only 1 scallion at a time. Slice the scallion every 1/8 to 1/4 of an inch on a very sharp diagonal, at least 45 degrees. Keep the tip of your knife on the cutting board and pull it towards you, sliding it on the board and slicing through the scallion. This will give you a much cleaner cut than chopping down in the traditional manner of the Western kitchen.