1 pkg (1 lb.) tofu - soft/silken, medium or firm (soft is trickier to fry)
3 scallions, finely chopped
2 cups dashi broth (2 cups water + 1 tsp. Hondashi powder)
2 tbsp. soy sauce
2 tbsp. mirin
2 tbsp. sake
1/2 cup potato starch or cornstarch
1 Fresno chile, seeded and thinly sliced
1. Place the tofu block on a double paper towel-lined chopping board then cut into 24 cubes (see below photo); separate the tofu cubes into a single layer then cover with 2 layers of paper towels. Place another chopping board on top and weigh down with heavy cans. Let sit for 30 minutes to let the tofu drain out its liquid.
2. Make the sauce: combine all the sauce ingredients together into a saucepan. Bring up to a boil over medium heat. Let boil for 4-5 minutes until slightly reduced. Turn off heat and cover to keep warm.
3. Place enough oil in a medium pot to reach 3 inches. Heat over medium-high heat until oil temperature reaches 350F.
4. In the meantime, remove the heavy cans, top chopping board and paper towels from the tofu. Pat the tofu gently with another sheet of paper towel. Lightly season with kosher salt.
5. Place 1/2 cup potato starch on a plate. Gently toss half of the tofu cubes in the potato starch to lightly but thoroughly coat on all sides.
6. Place as many coated tofu cubes onto a fine mesh skimmer and lower into the oil. Stir the tofu in the oil gently with the skimmer to prevent from sticking to the pan. Fry for 3-4 minutes or until the coating is crispy and barely beginning to brown. Remove the tofu to a paper towel-lined plate and immediately season with some kosher salt.
7. Continue frying the remaining tofu in the same manner until done.
8. Place the fried tofu cubes onto a serving platter. Sprinkle with chopped green onion and/or any of the optional garnishes.
9. Serve with the warm soy-dashi sauce on the side. This dish does not keep so must be served asap after frying.