Steps

1. First, wrap 1 block of firm tofu in paper towels, place it on a tray or flat plate, and weigh it down for about 20 minutes to drain.
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2. Peel and grate the daikon radish using a peeler.
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3. Lightly squeeze the grated daikon radish with your hands to remove excess moisture.
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4. Remove the paper towels from the drained firm tofu, and cut it into bite-sized pieces (9 portions). [Here's the trick!] While preparing the oil, start heating it over low heat at this stage.
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5. Place the cut tofu on paper towels and lightly season both sides with salt.
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6. After salting, gently press down with paper towels to pat the surface dry.
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7. Prepare plenty of potato starch in a bowl, add tofu 3 pieces at a time, and coat evenly with the starch.
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8. Heat vegetable oil to 170°C (338°F).
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9. Ensure the oil is deep enough to cover the tofu, and carefully add the tofu.
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10. Fry for about 6 minutes until golden brown, then remove and drain the oil. [Here's the trick!] Once the tofu is in the hot oil, do not touch it until the surface has solidified. This will prevent the coating from peeling off.
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11. In a separate pot, combine 180cc of water, 2 tbsp of mirin (sweet rice wine), 2 tbsp of soy sauce, 1.5 tsp of hon dashi (instant dashi stock), and 2 tsp of grated ginger.
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12. Bring to a boil over medium heat, stirring occasionally.
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13. Once boiling, skim off any scum that rises to the surface (optional).
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14. Turn off the heat and thicken lightly with a slurry of potato starch and water.
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15. After thickening, bring back to a boil to stabilize the sauce's consistency.
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16. Arrange the fried tofu in a serving dish and pour the warm sauce over it.
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17. Top with grated daikon radish and mitsuba (Japanese parsley) as desired, and serve.
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