Agedashi Tofu

Description
This imperial, red-hot signature recipe has a new, savory secret: silken tofu. A bold Japanese take on appetizers - silken tofu deep-fried to a great crisp is poured with vegetable stock, kelp powder, soy sauce, rice vinegar, and the cornstarch mixed with water. Serve up a warm, appealing treat with other appetizers.

For the tofu base

 * 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
 * kombu, for garnishing

For the sauce

 * 1 cup vegetable stock
 * ½ tsp dried kelp powder
 * 2 ½ tbsp. soy sauce, dark or light only
 * 2 tbsp. rice vinegar
 * 2 tbsp. water, blended with 2 tsp. cornstarch

For the tofu base

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

For the sauce

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