Ingredients

• 2 14-ounce blocks soft tofu
• 1 cup dashi soup stock
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 5 tablespoons katakuriko potato starch (separated)
• 1 tablespoon water
• 1 tablespoon ginger (fresh and grated)
• Optional: 1 teaspoon salt

Steps

1. Wrap the tofu with paper towels, and place it on a flat tray. Optionally, salt the tofu. Put a cutting board or a flat plate on top of the tofu, and let sit for about 15 minutes.
2. Meanwhile, put dashi, soy sauce, and mirin in a saucepan, and bring to a boil
3. Mix 1 tablespoon katakuriko potato starch with 1 tablespoon water.
4. Add the katakuriko mixture to the sauce, and stir quickly. Stop the heat.
5. Dry the tofu with paper towels, and cut each tofu piece in half.
6. Dust the tofu with 4 tablespoons of katakuriko to coat the pieces completely.
7. Heat oil to 350 F in a deep pot
8. Deep-fry the tofu pieces until they turn light brown. Drain on paper towels.
9. Place each fried tofu piece in a small dish and pour the sauce over it.
10. Garnish with grated ginger.