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Cut tofu horizontally into ½ inch thick slices. In a large shallow pot, combine the water, ginger, and soy sauce over a low heat. Add the sliced tofu and simmer for 20 minutes. With a large spatula, remove the tofu. Gently squeeze out any excess liquid from the tofu. Set aside.
For the batter, liquidize soft tofu, water and soy sauce using a blender. Pour this batter onto a large flat plate. Place the whole-wheat flour in a second flat plate and cornmeal on a third. Dredge each slice of marinated tofu first in the whole-wheat flour, then in the batter, and finally in the cornmeal.
Heat oil in a large skillet until it is sizzling. Fry each piece of tofu until both sides are golden brown. Drain on paper towels. Garnish with fresh parsley before serving.