Agedashi tofu

Instructions

1. Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 15 minutes.
2. Cut the tofu block into 8 equal pieces. Pat each piece dry with a paper towel to ensure they are as dry as possible before frying.
3. Heat vegetable oil in a deep pan or pot to 350°F (175°C).
4. While the oil is heating, coat each piece of tofu in cornstarch, shaking off any excess.
5. Carefully add the tofu pieces to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
6. In a small saucepan, combine dashi stock, soy sauce, and mirin. Bring to a simmer over medium heat, then remove from heat.
7. To serve, place tofu pieces in individual bowls and pour the hot dashi sauce over them.
8. Top with grated daikon, green onions, bonito flakes, and a small amount of grated ginger.