- 1 block silken tofu
- 4 tablespoons potato starch
- vegetable oil for frying
- 1 cup dashi – I cheated here with instant dashi granules
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- Toppings / garnish
- 1″ daikon radish, finely grated
- 1 stalk green onion
- katsuobushi (dried bonito flakes) – I can’t hear this word without thinking of David Chang now
- Cut the tofu in half, and press between half sheet pans or flat plates for 15 minutes between paper towels to remove as much moisture as possible
- Meanwhile, finely chop green onion and grate daikon
- Add dashi, soy sauce and mirin to a pot and bring to a boil Adjust to taste.
- Make sure the tofu is dry! Then cut into 8 even pieces, or desired size.
- Coat each tofu piece in a layer of potato starch.
- Heat enough oil to submerge your tofu pieces and fry at 350F until crispy.
- Add tofu to a bowl, add toppings, then the broth at the last second to keep it crispy until you’re ready to serve.