Age-Dashi Tofu

🔥 Prep

• Cut the 300g firm tofu into bite-sized cubes (about 2 cm) and pat dry with paper towels.
• Grate 1 tsp fresh ginger.
• Measure out 100 ml dashi and 1 tbsp soy sauce into a small saucepan.
• Place 3 tbsp potato starch in a shallow bowl for coating.

🔥 Cook

• 1. Heat enough vegetable oil for deep‑frying in a deep pot or wok to 180°C over medium‑high heat until a chopstick sizzles.
• 2. Toss the dried tofu cubes in the potato starch, shaking off any excess.
• 3. Fry the tofu in batches for 2‑3 minutes per batch, turning once, until the surface is golden‑brown and crisp.
• 4. Transfer the fried tofu with a slotted spoon to a plate lined with paper towels to drain excess oil.
• 5. Simmer the dashi, soy sauce, and grated ginger together over medium heat for 1‑2 minutes just to meld the flavors.
• 6. Arrange the fried tofu in a serving bowl and pour the hot dashi‑soy sauce over it, lightly coating the pieces.

🔥 Serve

• Garnish with a sprinkle of finely chopped scallions or grated daikon if desired.
• Serve immediately while the tofu is still crisp, alongside steamed white rice or a simple cucumber salad.