Agedashi-Dofu (Japanese Fried Tofu)

Drain tofu by putting paper towels above and below it, and put a heavy pan on it for 15 minutes to 2 hours.

Meanwhile, combine broth or dip ingredients in a sauce pot and bring to a boil. Remove from heat and let stand.

Dry the tofu and cut into 8 equal-sized pieces. Put the starch in a deep plate and roll/coat each tofu piece on all sides.

Heat a frying pan (or deep skillet). Add enough oil for frying and heat oil. When hot, deep-fry or pan-fry tofu in two batches, until it turns a golden color. Drain on paper towel.

To serve, put two or three pieces of tofu in a shallow bowl (for individual servings). Add broth/dip to the bowl and top with any or all of the garnishes. Try to do all this when the tofu is really hot.