Deep Fried Tofu in Dashi Broth

Press the tofu: Wrap the block of tofu in several layers of paper towels or a clean kitchen cloth. Place a heavy object (like a cutting board with a can) on top and let it sit for at least 15-20 minutes to remove excess water. This is crucial for crispy tofu.

Prepare the tofu: Cut the pressed tofu into 8 equal cubes (about 3x3 cm). Lightly dust each tofu cube evenly with potato starch, ensuring all sides are coated. Shake off any excess starch.

Heat the oil: Pour the vegetable oil into a deep pot or wok and heat it to 170-180°C (340-350°F). Use a thermometer to ensure accuracy, or test by dropping a tiny piece of starch—it should sizzle immediately and float to the surface.

Fry the tofu: Carefully lower the tofu cubes into the hot oil. Fry in batches if necessary to avoid overcrowding, which can lower the oil temperature. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the fried tofu with a slotted spoon and drain on a wire rack lined with paper towels.

Make the dashi broth: While the tofu is frying, combine the dashi stock, soy sauce, and mirin in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat. Do not boil vigorously.

Prepare garnishes: Finely slice the green onions. Grate the daikon radish and ginger, then lightly squeeze out any excess liquid from the daikon.

Serve: Divide the hot fried tofu into two serving bowls. Pour the warm dashi broth over the tofu. Garnish generously with grated daikon radish, grated ginger, and sliced green onions. Serve immediately and enjoy!