In a large stock pot or bowl, stir together the adzuki flour and water. Cover the pot and let it sit over night for about 12 hours.

In the morning, without disturbing the pot, carefully ladle and discard 6 cups of water off the top.

Line a 9x12 baking dish with a tea towel or cheese cloth.

In another large pot, heat the sesame oil over medium heat. Add the ginger and cook until fragrant, about 3-4 minutes.

Without disturbing the sludge at the bottom too much, gently pour the remaining water off the top of the the large stockpot over the fragrant ginger. Add salt and cook, stirring frequently, for 20-25 minutes, until it simmers and begins to thicken.

Slowly add the adzuki bean sludge into the simmering water. It will almost immediately thicken. Cook, stirring vigorously to avoid burning the bottom of the pot, for 10 minutes until the mixture thickens almost to the consistency of thin mashed potatoes or polenta.

Pour the thickened mixture into the prepared pan and smooth out the top. Fold the edges of the cloth over and let sit at room temperature for 8 hours. Slice and eat immediately or store in the refrigerator for up to one week (or share half with your friends...).

My favorite way to serve the tofu is to fry up cubes in a thin layer of sesame oil over medium heat for 1 minute and serve over a few drops of tamari sauce topped with scallions, pickled ginger, and toasted sesame seeds. It also goes well in salads or seared and thrown over stir fry.