Agedashi Tofu Crispy Dashi

Gently press the tofu for 15-20 minutes to remove excess water. This helps achieve a crispier exterior. Cut the block into 8 equal rectangular pieces.

In a small saucepan, combine the vegetarian dashi broth, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Turn off the heat and keep the broth warm.

Spread the potato starch on a shallow plate. Generously coat each piece of pressed tofu with the starch, ensuring all sides are evenly covered. Gently shake off any excess starch before frying.

Heat vegetable oil in a deep pot or wok to 350°F (175°C). Carefully place the tofu pieces into the hot oil. Fry in batches if necessary to avoid overcrowding the pot, which can lower the oil temperature.

Fry the tofu for 4-6 minutes, turning occasionally with tongs, until all sides are golden brown and wonderfully crispy. Once cooked, remove the fried tofu with a slotted spoon and drain thoroughly on a wire rack or paper towels.

Arrange the crispy tofu pieces neatly in individual serving bowls. Ladle the warm dashi broth generously over the tofu. Garnish immediately with freshly grated daikon radish, grated ginger, and thinly sliced green onions. Serve hot.