Bitter Greens and Tofu Agedashi with Sansho Pepper

Instructions

1. 1

   Drain the firm tofu very well and press it to remove as much water as possible. Cut the tofu into 1-inch cubes. (10 minutes)

   ~10 min
2. 2

   Dust the tofu cubes lightly with potato starch, ensuring an even coating. (2 minutes)

   ~2 min
3. 3

   Heat the neutral oil in a frying pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the tofu cubes in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. (8 minutes)

   ~8 min
4. 4

   Remove the fried tofu from the pan using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. (2 minutes)

   ~2 min
5. 5

   In a small saucepan, combine the dashi broth, soy sauce, mirin, and grated ginger. Bring to a simmer over medium heat and cook for 2 minutes to meld the flavors. (3 minutes)

   ~3 min
6. 6

   Wash and lightly chop the bitter greens if necessary. Arrange a small mound of greens on each serving plate. (2 minutes)

   ~2 min
7. 7

   Place 2-3 cubes of agedashi tofu on top of the greens on each plate. (1 minute)

   ~1 min
8. 8

   Spoon the warm dashi broth mixture over the tofu and greens. (1 minute)

   ~1 min
9. 9

   Garnish generously with sansho pepper just before serving. (1 minute)

   ~1 min