Agedashi tofu is one of my all time favourite tofu recipes! Made with firm tofu coated in a thin, light and crispy batter and served in a thick umami-rich sauce, you won't know how addictive tofu can be until you try this popular Japanese side dish!
Mix the other half of the potato starch with a small amount of water to make "hail stones". Once the oil is hot, roll the tofu in the hailstones and drop them straight into the oil.
Fry the tofu for 3 minutes, turning half way through. Once the time is up (or the tofu has turned golden) transfer to a wire rack to drain the excess oil.
Add dashi, soy sauce, mirin, sake and salt to a sauce pan and heat on medium. Bring to boil and let it bubble for 1-2 mins. Turn down the heat, add the slurry and cook until thickened.