Agedashi dōfu

Instructions

1. Drain the tofu, wrap it in a tea towel and press for 15 minutes to remove the water, then cut it into 8 cubes.
2. In a small saucepan, bring the dashi, soy sauce, mirin and sugar to a gentle simmer for 2 minutes, then keep warm.
3. Heat the oil in a pan to about 170 °C (a drop of batter should sizzle gently).
4. Roll the tofu cubes in the starch, coating them well, then shake off the excess.
5. Fry the cubes for 2 to 3 minutes, turning them, until golden and crisp. Drain on paper towels.
6. Arrange the cubes in bowls, pour over the hot sauce, then top with grated daikon, ginger, spring onion and bonito flakes.