I’ve really been enjoying tofu lately, and this dish was no exception. Beyond involving deep-frying, which is always inherently a mild hassle, this is quite easy. John and I both had seconds. From “Tokyo Cult Recipes”.
9 oz firm tofu
1 3/4 oz flour for coating (I used potato starch since I’ve seen that in several other recipes)
oil for frying (recipe recommends sunflower, I used vegetable)
3/4 inch piece daikon, grated
3/4 inch piece ginger, grated
1 scallion, sliced on diagonal
7 oz or so dashi
1 1/4 oz mirin
3/4 oz soy sauce
1 tsp potato starch
1 tbsp water
Wrap tofu in two layers paper towels. Put plate on top and let drain for 30.
Combine dashi, mirin, and soy in a saucepan. Once it boils, turn to simmer. Mix potato starch and water and add to sauce, stirring to thicken.
Cut tofu into 4 square pieces. Pat dry and coat with flour/potato starch. Put 3/4 inch oil in pan and heat. Fry 3-4 minutes, making sure it’s fried on all sides. Pour sauce over tofu and garnish with scallion.