Agedashi tofu

Method

Pat the tofu dry with kitchen paper, then cut into 8 equal cubes. Coat each piece lightly in potato starch. Heat vegetable oil to 170°C in a deep pan or wok, then carefully fry the tofu cubes in batches for 3-4 minutes until golden and crispy on all sides. Meanwhile, combine dashi, soy sauce, mirin and sugar in a small saucepan and warm gently. Arrange the fried tofu on serving plates and pour the warm sauce over each piece. Top with grated daikon, sliced spring onions, bonito flakes and a pinch of sea salt. Serve immediately whilst the tofu is still hot and crispy.