Japanese Agedashi Tofu

Instructions

1. Prepare the tofu
   Drain the tofu and wrap it in paper towels or a clean kitchen towel. Place a heavy object on top and let it sit for 15 minutes to remove excess water. Cut the tofu into 1.5-inch cubes and pat dry with paper towels.
2. Make the dashi broth
   In a small saucepan, combine dashi stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium-low heat for 2-3 minutes, then remove from heat and set aside.
3. Coat and fry the tofu
   Lightly coat each tofu cube in potato starch or cornstarch, shaking off any excess. Heat vegetable oil in a deep pan to 350°F (175°C). Carefully add the tofu cubes and deep-fry until golden and crispy, about 2-3 minutes. Work in batches if necessary to avoid crowding. Remove with a slotted spoon and drain on paper towels.
4. Prepare the garnishes
   While the tofu is frying, combine the grated daikon and ginger in a small bowl. Finely chop the green onions and set aside along with the shredded nori and bonito flakes if using.
5. Serve the dish
   Place 3-4 fried tofu cubes in individual serving bowls. Gently pour the warm dashi broth around (not over) the tofu to preserve its crispiness. Top each piece of tofu with a small amount of the daikon-ginger mixture, sprinkle with green onions, and add nori and bonito flakes if desired. Serve immediately while the tofu is still crispy.