– 1 block Tofu – Corn starch – Oil for deep frying Tentsuyu Sauce: – 3/4 cup (185 ml) dashi or Japanese fish stock – 2-3 tablespoons soy sauce, or to taste – 3 tablespoons sake – 2 tablespoons mirin – 3/4 tablespoon sugar Toppings: – Peeled and grated daikon – Peeled and grated ginger, optional – Sliced green onions/scallions – Dried bonito flake/katsuobushi