This dish, usually served as an appetizer, is all about contrast: creamy, mild tofu coated with a crisp cornstarch shell, swimming in a salty, savory broth. Make the most of your hot frying oil by preparing tempura-fried vegetables along with this dish. For a vegetarian version, make a broth with kombu and dried shiitakes and substitute for the dashi. Please read about Deep-Frying.

Cut into 1-inch cubes:

Gently toss with:

Set aside. Heat to 365°F in a deep heavy pot or Dutch oven:

Whisk together in a small saucepan:

Heat gently over low heat and keep warm while you fry the tofu.

When the oil is hot, fry the tofu in 2 batches until crisp and lightly browned, about 5 minutes. Divide among small bowls, then ladle the dashi mixture into the bowls and top with: