Ingredients
Serves 4
300 g soft tofu, drained
30g cornflour
50g rice flour
1 teaspoon salt
1 teaspoon ground white pepper
1 litre canola oil for deep frying
200ml dashi stock
3 tablespoons soy sauce
3 tablespoons mirin
10g ginger (finely sliced)
1 spring onions (finely sliced)
10g dried bonito flake
Method
Cut the well drained tofu into 4 large pieces. Place the oil into a large pot or wok and heat until about 180ºC or place a piece of white bread into the hot oil which will colour in 10-15seconds.
In a bowl mix the cornflour, rice flour and salt and pepper.
In a small saucepan, bring to a simmer the dashi stock, soy sauce and mirin.
Carefully dip soft tofu into the cornflour. Deep fry the tofu for 3 minutes or until golden.
Place in a bowl, top with some of the ginger, spring onion and bonito flakes, and pour the hot around the outside allowing the steam to make the bonito flakes dance.