Agedashi Tofu

Ingredients:

• 1 block medium-firm tofu (momen dofu) (14 oz, 397 g; if this is your first time making this dish, use medium-firm tofu instead of the soft silken variety since it's easier to cook without breaking; if you prefer a silky texture, give silken tofu a try once you're more comfortable making Agedashi Tofu)
• 4 Tbsp potato starch or cornstarch
• 2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (You'll need minimum 1 inch (2.5 cm) of oil in the pot)

For the Sauce

• 1 cup dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegetarian/vegan)
• 2 Tbsp soy sauce
• 2 Tbsp mirin

For the Toppings

• 2 green onions/scallions
• 2 inches daikon radish
• 1 knob ginger
• 1 package katsuobushi (dried bonito flakes) (optional; skip for vegetarian)
• shichimi togarashi (Japanese seven spice) (optional)