Agedashi Tofu

Ingredients

 * 1 lb silken tofu or medium-firm water-packed tofu, cut into four thick slabs
 * 1 cup cornstarch or tapioca starch (more traditional) mixed with 1 tsp sea salt
 * oil for deep-frying

Sauce

 * 1 cup of vegetable stock
 * ½ tsp dried kelp powder (optional, but gives it a traditional taste)
 * 2½ tbsp soy sauce
 * 2 tbsp rice vinegar
 * 2 tbsp water blended with 2 tsp corn starch

Directions

 * 1) Heat the oil to 350 °F.
 * 2) Make sure it is at least four inches deep in the pot to allow the tofu room to float.
 * 3) Pat each piece of tofu dry and dust liberally with the cornstarch/salt mixture, then drop into the hot oil.
 * 4) Deep fry for 5 – 7 minutes until golden.
 * 5) Drain on paper towels, then place in individual serving bowls.
 * 6) Ladle with the sauce and sprinkle with sliced green onions for garnish.

Sauce

 * 1) Heat the stock, kelp powder, soy sauce and vinegar to boiling.
 * 2) Then quickly whisk in the water/cornstarch mixture and stir constantly until slightly thickened.
 * 3) Pour over the deep fried tofu pieces and serve hot!.