Agedashi Tofu

• 10.5 oz firm tofu
• 1 tsp instant dashi
• 1 tbsp sake
• 1 tbsp mirin
• 1/2 tbsp light soy sauce
• 2 tbsp cornstarch
• 1 tbsp toasted sesame seeds
• None None vegetable oil, for deep-frying
• 2 tbsp coarsely grated daikon radish
• 1/3 inch fresh ginger, grated
• 2 None spring onions, finely chopped
• 2 tsp dried bonito flakes

1. Place tofu on a cutting board. Lay another heavy cutting board over tofu and add 2-3 cans on top to weigh down. Let stand for 25 mins.
2. Meanwhile, combine dashi and 1 cup hot water in a small saucepan. Add sake, mirin and soy sauce. Bring to a boil then remove from heat.
3. Cut tofu into 8 pieces and pat dry with paper towels. Combine cornstarch and sesame seeds. Add tofu and toss to coat, shaking off excess. Heat oil in a wok to 350u0b0F. Deep-fry tofu, in batches, until light golden brown. Drain on paper towels.
4. Place 2 pieces of tofu in each serving bowl. Divide daikon, ginger and onions between bowls. Pour dashi over tofu then sprinkle with bonito flakes.

sake, mirin, soy sauce, cornstarch, sesame seeds, vegetable oil, radish, ginger, spring onions, bonito flakes

Taken from recipes-plus.com/api/v2.0/recipes/34614 (may not work)