Agedashi Dofu

• 2 pieces firm tofu (cubes)
• 2 tablespoons dashi stock
• 3 -4 tablespoons soya sauce
• 2 tablespoons sugar
• 2 -3 tablespoons cornflour
• vegetable oil
• 1 daikon radish (large white radish)
• freshly grated gingerroot
• 1 spring onion

1. Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.
2. Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.
3. Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.
4. Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.
5. Eat immediately and savour the goodness.

firm tofu, dashi stock, soya sauce, sugar, cornflour, vegetable oil, daikon radish, gingerroot, onion

Taken from www.food.com/recipe/agedashi-dofu-316920 (may not work)