Agedashi Tofu Crispy Dashi

Gently press the extra-firm tofu block to remove excess water. You can wrap it in paper towels or a clean kitchen towel and place a light weight on top for 15-20 minutes. Once pressed, cut the tofu into 8-10 even cubes.

In a saucepan, combine water, kombu, and rehydrated shiitake mushrooms (if using). Bring to a gentle simmer over medium heat, then immediately remove the kombu just before it boils to prevent bitterness. Continue to simmer the shiitake for another 5-10 minutes, then strain the dashi to remove the mushrooms.

Return the strained dashi broth to the saucepan. Add soy sauce, mirin, and sugar (if using). Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld. Keep the dashi sauce warm over very low heat while you fry the tofu.

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. Gently shake off any excess starch. This coating is key for achieving a crispy exterior.

Heat the vegetable oil in a deep pot or wok to 350-375F (175-190C). Carefully add the coated tofu cubes, in batches if necessary, to avoid overcrowding the pot. Fry for 4-6 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the fried tofu with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Arrange 2-3 pieces of crispy fried tofu in individual serving bowls. Ladle a generous amount of the warm dashi sauce over the tofu. Garnish each bowl with a spoonful of grated daikon radish, a small mound of grated ginger, and a sprinkle of thinly sliced green onions. Serve immediately while the tofu is hot and crispy.