Agedashi Tofu Crispy Dashi

Wrap the block of extra-firm tofu in several layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object on top (like a cutting board with cans) to press out excess water for at least 20 minutes. This is crucial for crispy tofu.

In a small saucepan, combine the kombu dashi stock, soy sauce, mirin, and optional sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Keep it warm over low heat while you prepare the tofu.

Once pressed, unwrap the tofu and cut it into 8-12 uniform cubes, about 1.5 to 2 inches each. Lightly pat the tofu cubes dry again. Spread the potato starch on a plate. Dredge each tofu cube thoroughly in the potato starch, ensuring it is completely coated on all sides. Shake off any excess starch.

Heat the vegetable oil in a deep pot or wok to 340-350°F (170-175°C). Carefully add the coated tofu cubes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 3-5 minutes per batch, turning occasionally, until golden brown and crispy on all sides.

Once crispy, remove the tofu from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain any excess oil. Arrange the hot, crispy tofu cubes neatly into individual serving bowls.

Ladle the warm dashi broth generously over the tofu in each bowl. Garnish immediately with a spoonful of grated daikon radish, a pinch of grated fresh ginger, and a sprinkle of sliced green onions. Serve hot and enjoy the contrast of crispy exterior and soft interior.