Agedashi Tofu

Makes 6 cubes

1. Drain your tofu and wrap it a clean tea towel. Place between two plates. Place a couple of cans on top to draw out excess moisture from the tofu. Leave for 15mins.

2. Heat water and dashi powder in a small pot. Stir to dissolve the powder then add soy and mirin when the liquid starts to bubble. Turn off the heat and set aside.

3. Place oil in a med pot or wok. The depth of the oil needs to cover your tofu when you are deep frying it. Heat the oil on med-high heat.

4. Place potato starch in a medium sized bowl. When the oil is ready, remove the tofu from the tea towel. Coat a cube of tofu in the potato starch then deep fry until crispy. Do not overcrowd the pot as they may stick to each other. Coat and deep fry the cubes in batches. Remove and drain on a wire rack.

5. Place tofu in serving bowls. Gently pour the warm broth into the bowls around the bottom of the cubes.

6. Garnish with spring onions and katsuobushi.