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Ingredients:
1 firm tofu, drained and cut into 4
3 tablespoons potato starch
Vegetable oil for deep flying

Sauce
2/3 cup Daishi broth
3 tablespoons Mirin
3 tablespoons Soy sauce
(OPTIONAL) 5 tablespoons grated fresh daikon for garnish.

Preparation:
1. Combine the sauce ingredients in a sauce pan and bring to boil,
then remove from heat.

2. Dust tofu pieces with potato starch and deep fly in oil at 340 F(170 C) until a light, golden color. (I never check the  temp. but I use little over medium heat and it works).

3. Serve deep fried tofu pieces hot, topped with sauce and garnished with grated daikon.