Prepare the sauce by mixing the dashi, mirin and soy sauce. Set aside.
Slice the spring onions.
First wrap your tofu in a clean teatowel or kitchen paper and place a weight on top. Leave for 15 minutes. Then cut it into 1 or 2 inch squares.
Sprinkle a plate with cornflour and dip each side of the tofu square with the flour.
Heat up a deep fryer or deep frying pan with oil to 180Cº
Once the outside of the tofu/cornflour looks crispy and starts to float, drain it on some kitchen paper.
Place 3 cubes in a small bowl and pour the broth mixture around the tofu.
Sprinkle with spring onion and togarashi spice. Plus the daikon if you have it.