olive oil (enough to coat the pan and prevent the tofu from sticking)
200 ml dashi stock
3 Tablespoons soy sauce
2 Tablespoons mirin
chopped green onions
grated daikon (Japanese radish) or ginger (optional)
First, drain the tofu and slice into small cubes, about 1/2 in x 1/2 in.
Lay down a paper towel or two and place the tofu on top to soak up extra moisture. Use another paper towel to dab off the top side. (You want it to be moist enough to allow the starch to stick, so don’t dry off completely!)
With excess moisture removed, sprinkle the potato starch over the tofu and coat each block well. (This is what will make the crispy skin on the outside of the tofu.)
Once all sides are coated in starch, heat up your frying pan.
Add a good amount of oil to your pan. Once shimmering, add in the tofu and cook each side until slightly browned. (if not comfortable with chopsticks you can use a spatula or tongs, but be gentle otherwise the tofu will break)
In between the tofu blocks, add in a few shishito peppers and pan fry. Rotate once and then remove from pan once slightly browned. Repeat with additional peppers if desired.
Meanwhile, you can mix together the ingredients for the sauce.
Using a small pot, combine the dashi stock, soy sauce and mirin.
Bring it to a simmer and allow to cook for 4-5 minutes before removing from heat.
Once tofu has been lightly browned on all sides, remove from the pan and place on a paper towel lined plate (optional).
After tofu has finished, place into a small bowl and drizzle the sauce over it. Garnish with grated daikon or grated ginger and or green onions. Time to chow down!!