Agedashi Tofu 揚げ出し豆腐

1 block medium-firm tofu (momen dofu) (14 oz, 397 g; if this is your first time making this dish, use medium-firm tofu instead of the soft silken variety since it's easier to cook without breaking; if you prefer a silky texture, give silken tofu a try once you're more comfortable making Agedashi Tofu)

4 Tbsp potato starch or cornstarch

2 to 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.)

subheading: For the Sauce:

1 cup dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegetarian/vegan)

2 Tbsp soy sauce

2 Tbsp mirin

subheading: For the Toppings:

1 inch daikon radish

1 green onion/scallion

katsuobushi (dried bonito flakes) (optional; skip for vegetarian)

shichimi togarashi (Japanese seven spice) (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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