Begin by draining the tofu to remove excess moisture.
Coat the tofu in potato starch.
Fry the coated tofu in oil until it turns golden brown.
In a separate pot, simmer the dashi, soy sauce, and mirin together.
Once the tofu is fried, pour the simmered sauce over it.
Garnish the dish with freshly grated ginger and chopped scallions.
