Agedashi Tofu

From this website.

Ingredients 

• Tub of firm tofu
• 2 Tablespoons potato starch (Katakuriko)
• Cooking Oil (Vegetable oil)

Sauce / Broth

• 1/2 cup dashi (1 shitake mushroom 1/2 cup hot water)
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Mirin
• 1 Tablespoons sugar

Toppings

• Daikon
• Spring onions
• White sesame seeds

Instructions

1. Make the sauce by putting all the ingredients into a sauce pan.
2. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
3. Cut the tofu 3cm x 4 cm x 2cm 
4. Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.
5. Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
6. Heat oil in a deep frying pan to 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.
7. Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
8. Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.