- ¼ cup dried shittake mushrooms
- 2½ cups water
- 5" piece of dried kombu
- 1 (10-ounce) block medium tofu, drained well
- 4 Tablespoons soy sauce or tamari
- 3 Tablespoons mirin
- ¾ Tablespoon brown sugar
- ½ cup corn starch
- ¼ cup safflower oil + more if needed
- ¼ cup chopped green onions
- 2 Tablespoons fresh grated ginger
- 1 Tablespoon sesame seeds or gomasio
- Rehydrate mushrooms according to package directions. Coarsely chop mushrooms, combine them with 2 cups water in a medium saucepan and bring to a boil. Reduce heat and simmer for about 30 minutes.
- Add remaining ½ cup water and kombu. Bring to a boil. Strain mixture into a large bowl, reserving mushrooms to use in other dishes and discarding kombu.
- Cut tofu into ¼” thick slabs, then slice in half width-wise. Place tofu on paper towels to remove any excess water.
- Combine prepared Vegetarian Dashi, soy sauce, mirin, and brown sugar in a medium saucepan. Bring to a gentle simmer.
- Pour corn starch into a shallow bowl. Coat tofu slabs with corn starch.
- Heat safflower oil in a large skillet over medium-high heat. Fry tofu until golden, turning once. Work in batches if necessary. Add more oil if needed. Tofu should be immersed one-fourth to halfway in oil. Transfer to paper towels to absorb excess oil.
- Transfer tofu to a serving bowl and add warm sauce. Garnish with green onions, ginger, and sesame seeds. Serve immediately and enjoy!