The Hungry Vegan

Ingredients

Cut Tofu into 10 blocks of generally equal size. Put a paper towel on a sheet pan, and arrange the Tofu cubes on the paper towel in one layer. Cover the Tofu with another paper towel. Place another sheet pan (the same size) on top and add a small amount of weight on the upper sheet pan. Leave for 20 minutes to press the Tofu.
In a pot, boil Soy Sauce, Mirin, Sake and Dashi together. Keep the sauce warm.
Heat deep-frying oil at medium heat. Coat the pressed Tofu with Katakuriko flour, and deep-fry. Cook a couple of minutes, turn once and cook a couple of minutes longer. Try not to disturb the coating. Remove from oil.
Immediately place Tofu in a serving dish and pour the hot sauce over the Tofu. Top with green onions and grated Daikon if you like.

you can always skip the sake, use 1tsp Kombi Dashi granules, 1/2tsp mushroom Dashi granules, 50ml soy sauce/ tamari, 50ml mirin, 300ml water and optionally 2tsp minced ginger (Fuzzy's favourite). Great option if you don't have all the ingredients for the other option or can't eat them for whatever reason.
We generally make a kombu or kombu/shitake dashi and skip the grated daikon on top.
If we still have some in the cupboard we use bonito unless someone is allergic.
Katakuriko, potato starch flour, gives the coating a distinctive soft and jelly-like texture when submerged in the soup. You could use regular flour for deep-frying, but the texture may become different. When you don't have Katakuriko, you may want to substitute cornstarch before using flour.
Even though Agedashi Tofu is a staple menu at Izakaya, it is easy to make at home too. Try it with your beer or Sake, and you will like it!