Agedashi Tofu

🔥 Prep

• Cut the 200g firm tofu into 2‑cm cubes and pat dry with paper towels.
• Measure out 2 tbsp potato starch and place in a shallow bowl.
• Measure out 100ml dashi and 1 tbsp soy sauce in a small cup for the sauce.

🔥 Cook

• 1. Pour enough vegetable oil into a deep pot to reach a depth of about 3 cm and heat to 180°C (medium‑high heat).
• 2. Toss the tofu cubes in the potato starch, shaking off excess.
• 3. Carefully add the tofu to the hot oil and deep‑fry for 2‑3 minutes until golden brown and crisp.
• 4. Using a slotted spoon, remove the tofu and drain on paper towels.
• 5. In a small saucepan, combine the 100ml dashi and 1 tbsp soy sauce, then bring to a simmer over medium heat for 2 minutes.
• 6. Arrange the fried tofu in serving bowls and pour the hot dashi‑soy sauce over the tofu immediately before serving.

🔥 Serve

• Garnish each bowl with a small pile of grated daikon, sliced green onion, and a few bonito flakes if desired.
• Serve the agedashi tofu hot as an appetizer or side dish alongside steamed rice or miso soup.