Agedashi Tofu

• 4-6 oz. soft tofu
• cornstarch
• Oil for deep frying
• Sauce
• 1/2 cup dashi
• 2 Tbs. soy sauce
• 11/2 Tbs. mirin
• Condiments
• green onions, thinly sliced
• Grated ginger
• Grated daikon (white radish)

1. Cut the soft tofu into rectangular pieces about 1" thick.
2. Arrange the layers on paper towels and leave for 10-15 minutes to drain. Change the paper and turn over the slices.
3. Mix sauce ingredients, heat in a pan until boiling.
4. Sprinkle cornstarch on a plate. Arrange the tofu slices on it. Sprinkle more cornstarch over the tofu. A powdered sugar shaker does a good job here.
5. Heat the oil to 355u0b0F (180u0b0C) for deep frying.
6. Pat any excess cornstarch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because tofu lowers the oil temperature.
7. Fry until golden, turning once.
8. Remove and drain on paper towels.
9. Arrange in a compote-type dish, pour the sauce. Top with a mound of grated daikon, a bit of grated ginger, and sliced green onions. You can also add a few bonito flakes

tofu, cornstarch, sauce, dashi, soy sauce, mirin, condiments, green onions, ginger

Taken from www.epicurious.com/recipes/member/views/agedashi-tofu-1253950 (may not work)