2 blocks relatively firm tofu
Rinse and slice each block into 4 slices. Set them aside to drain on a wire rack while you prepare the other ingredients.
Put in a small sauce pan:
¼ t konbu dashi
50 ml soy sauce
50 ml sake
75 ml mirin
25 ml water
Bring to a boil. Then whisk in:
50 ml water whisked together with 1 T corn starch
Boil and stir with a whisk until thickened. Turn off fire and add:
2 T chopped green onions (negi)
Now, back to the tofu
Place in a bowl and mix together:
¼ C flour
½ C corn starch
Coat each piece of tofu with the flour/cornstarch mixture.
Heat in a frying pan:
1 cm of canola oil
When a wooden chopstick put into the oil bubbles a little, the oil is hot enough for cooking.
Gently tap any excess flour from each slice of tofu, and then gently place however many fit comfortably into your pan. Cook each piece of tofu until golden brown on the bottom, then carefully turn them and cook the other side. Drain on a wire rack over newspaper. Continue until it's all cooked.
This also makes a handy addition to an obento. For this, cut the tofu into bite-sized cubes either before or after frying.