Agedashi Tofu Crispy Dashi

Press the tofu block for at least 30 minutes to remove excess water. Slice the pressed tofu into 8-10 rectangular pieces, about 1-inch thick.

In a saucepan, combine water, kombu, and rehydrated shiitake mushrooms. Bring to a gentle simmer over medium heat, then reduce heat and cook for 15-20 minutes. Strain the dashi, discarding the kombu and mushrooms (or reserve mushrooms for another dish). Return the clear dashi to the saucepan.

To the strained dashi, add soy sauce, mirin, and sugar. Stir well and keep warm over low heat. Taste and adjust seasoning as needed.

Lightly dredge each tofu piece in potato starch, ensuring an even coating on all sides. Gently shake off any excess starch.

Heat vegetable oil in a deep pot or wok to 350°F (175°C). Carefully place tofu pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Arrange the crispy tofu pieces in individual serving bowls. Ladle the warm dashi broth generously over the tofu. Garnish with thinly sliced green onions and a dollop of grated daikon radish, if using. A sprinkle of shichimi togarashi adds a nice kick. Serve immediately while the tofu is still crispy.