Ingredients:

  • 14-16 ounces (400-450g) silken or soft tofu, drained and pressed
  • ½ cup (60g) potato starch (katakuriko)
  • Vegetable oil, for deep-frying (approximately 2-3 cups)
  • 2 cups (475ml) dashi (Japanese soup stock)
  • 3 tablespoons (45ml) soy sauce
  • 2 tablespoons (30ml) mirin (sweet rice wine)
  • 1 tablespoon (15ml) sake (optional)
  • 1 teaspoon (5ml) sugar (or honey)
  • 2 tablespoons grated daikon radish
  • 1 tablespoon grated ginger
  • 2 scallions, thinly sliced
  • Katsuobushi (dried bonito flakes), optional
  • Nori seaweed strips, optional
  • Japanese chili pepper flakes (Shichimi Togarashi), optional

Instructions:

  1. Wrap the tofu in cheesecloth or use a tofu press to remove excess water. Press for at least 30 minutes.
  2. Combine dashi, soy sauce, mirin, sake (if using), and sugar in a saucepan. Bring to a simmer, then reduce heat and keep warm.
  3. Cut the pressed tofu into 1-inch cubes.
  4. Dredge each tofu cube in potato starch, ensuring it's evenly coated on all sides. Gently shake off any excess starch.
  5. Heat vegetable oil in a deep-frying pot to 325-350°F (160-175°C). Carefully add the tofu cubes in batches, being careful not to overcrowd the pot. Fry until golden brown and crispy on all sides (about 3-4 minutes per batch).
  6. Remove the fried tofu with a slotted spoon and drain on paper towels.
  7. Place the crispy tofu in serving bowls. Pour warm dashi broth over the tofu. Garnish with grated daikon radish, ginger, scallions, katsuobushi (if using), nori, and Japanese chili pepper flakes (if desired). Serve immediately.