Agedashi Dofu

1. 1

   Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.

2. 2

   Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.

3. 3

   Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.

4. 4

   Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion.

5. 5

   Eat immediately and savour the goodness.

* Per serving · 4 servings · Values may vary.