Agedashi Tofu Crispy Dashi

Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cutting board with cans) on top to press out excess water for at least 30 minutes, or up to an hour. This step is crucial for crispy tofu.

Once pressed, unwrap the tofu and cut it into 8-12 uniform cubes, about 1 to 1.5 inches in size. Gently pat the tofu pieces dry again. Place the potato starch in a shallow dish. Lightly dredge each tofu cube in the potato starch, ensuring it is evenly coated on all sides. Shake off any excess starch.

In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar (if using). Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Keep the sauce warm over very low heat while you fry the tofu.

Heat the vegetable oil in a deep pot or wok to 350-360°F (175-180°C). Carefully place the coated tofu cubes into the hot oil, ensuring not to overcrowd the pot. Fry the tofu in batches if necessary. Cook for 3-5 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to transfer the fried tofu to a wire rack lined with paper towels to drain excess oil.

While the tofu is frying, prepare your garnishes. Grate the daikon radish and ginger. Thinly slice the green onions. These fresh elements add essential flavor and texture to the finished dish.

Arrange 2-3 pieces of crispy tofu in individual serving bowls. Ladle the warm dashi sauce over and around the tofu. Garnish each serving generously with grated daikon radish, grated ginger, and sliced green onions. For an extra kick, sprinkle with a pinch of Shichimi Togarashi if desired. Serve immediately while the tofu is hot and crispy.