2 X 300g pack of silken tofu
Potato flour or cornflour, a handful.
Oil for deep frying
2/3 cup of dashi (I prefer konbu dashi)
1 & 1/2 tbsp soy sauce
1 & 1/2 tbsp mirin
1/2 tsp sugar
1 Spring onion, finely chopped
1/2 tsp grated fresh ginger
1 tbsp Katsuobushi (bonito flakes)
Method
To prepare the tofu from frying arrange a paper towel on a small plate for each block of tofu. Place the tofu carefully on the paper towel. Then place another paper towel on top of each block. Fold the paper towels to cover the sides of the tofu. Now place a second small plate on top of each block. This should drain excess water from the tofu. Let stand for 20 mins, then carefully remove the tofu to a chopping board and cut each block into 6 cubes.
Heat the oil.
In a tray, sprinkle a handful of flour. Taking care not to break the tofu, coat the tofu in the flour on all sides.
When the oil is hot, deep fry the tofu until it begins to go crisp and is slightly browned. If using fresh oil there will be minimal browning! Remove to a dish covered in paper towel.
In a saucepan, add the dashi, soy sauce, mirin and sugar. Bring to a gentle boil and then removed from heat.
To serve, like the tofu cubes in a dish. Carefully pour some of the sauce down the side of the dish so that the majority of the tofu remains crisp. You want just enough sauce for dipping, not swimming!
Top the tofu with a sprinkle of onion, ginger and katsuobushi.
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