Agedashi Tofu Crispy Dashi

Drain the tofu block and wrap it in several layers of paper towels or a clean kitchen towel. Place a heavy object on top, like a cutting board with cans, and press for at least 30 minutes to remove excess water. This step is crucial for crispy tofu. Once pressed, cut the tofu into 8 equal cubes.

In a small saucepan, combine the vegetarian dashi stock, soy sauce, mirin, and optional sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not boil vigorously. Reduce the heat to low and keep the sauce warm while you fry the tofu.

Place the potato starch or cornstarch in a shallow dish. Carefully dredge each tofu cube in the starch, ensuring it is fully and evenly coated on all sides. Gently pat off any excess starch. A good coating helps achieve a crispy crust.

Pour the vegetable oil into a deep pot or Dutch oven, enough to submerge the tofu cubes. Heat the oil to 350-360°F (175-180°C). Carefully add the coated tofu cubes to the hot oil, working in batches if necessary to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.

Once the tofu is golden and crispy, remove it from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. Immediately transfer the hot, crispy tofu cubes into individual serving bowls. This ensures the tofu retains its crispness for as long as possible before soaking.

Ladle the warm dashi sauce over the tofu in each bowl. Garnish generously with grated daikon radish, grated ginger, and thinly sliced scallions. Serve immediately while the tofu is still warm and the sauce is fragrant. Enjoy the delightful contrast of textures and flavors.