Silken Tofu (10.5 oz)
in a paper towel and place a slight weight on the top. Leave it for 20-30 minutes to drain the liquid.
While draining tofu, cut
Red Bell Pepper (1/2)
into bite-sized pieces. Thinly slice the
Spring Onions (2 stalks)
Pickled Daikon Radish (2/3 cup)
and grate it. Place the grated daikon radish in a strainer to drain. Peel
Fresh Ginger (1)
Make the stock by mixing
Kombu Powder (1 tsp)
Water (1 1/4 cups)
Pour the stock,
Soy Sauce (3 Tbsp)
Mirin (3 Tbsp)
into a pot and cook over high heat. Once boiled, turn off the heat. Pour most of the sauce into a separate tray and set it aside for the veggies. Keep the rest of the sauce (150 ml) in the pan for later.
In a medium pot, heat
Cooking Oil (as needed)
4 cm (1 1/2 to 2-inches) from the bottom of the pot, and bring the oil temperature to about 340 degrees F ( 170 degrees C).
Deep-fry the vegetables until the vegetables are vibrant and cooked through. Move the veggies to a lined tray to drain the oil. Then, put them on the tray with the sauce.
Wipe the surface of tofu off and cut it into 8 pieces.
Potato Starch (2 1/2 Tbsp)
All-Purpose Flour (4 Tbsp)
. Coat the tofu with that mixture and fry immediately. The oil temperature should be 340 degrees F ( 170 degrees C).
Fry until the coating (crust) becomes hardened and crispy. Transfer them to a lined tray to drain off the oil.
Serve the tofu and vegetables on a plate. Garnish with grated daikon radish, ginger, and spring onion. Right before serving, pour the reserved pan sauce onto the plate.