Remove the tofu from its package and gently drain the excess liquid. Wrap it in several layers of paper towels and place a light weight, such as a plate, on top for about 15 minutes to remove additional moisture. Once drained, cut the tofu into evenly sized cubes.

Place the potato starch in a shallow bowl. Lightly coat each tofu cube on all sides, gently shaking off any excess starch. A thin, even coating will create the signature crispy exterior.

Heat the vegetable oil to 350°F (175°C) in a deep saucepan or frying pot. Carefully add the coated tofu cubes in small batches and fry for about 3–4 minutes, turning occasionally until all sides are crisp and golden. Transfer the fried tofu to a wire rack or paper towel-lined plate.

In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Avoid boiling vigorously to preserve the delicate flavors.

Place several pieces of freshly fried tofu into individual serving bowls. Carefully pour the warm dashi broth around the tofu without fully covering the crispy tops so they retain some crunch.

Top each bowl of agedashi tofu with freshly grated daikon radish, grated ginger, sliced green onions, and a handful of bonito flakes. If you enjoy a little heat, sprinkle a pinch of shichimi togarashi over the dish.

Serve immediately while the tofu is still crispy and the broth is warm. Agedashi tofu is best enjoyed fresh, as the contrast between the crunchy coating and silky tofu is what makes this Japanese appetizer so special.