Ingredients 

2 blocks  tofu 
1 Tablespoon soy sauce
1 tablespoon  katakuriko potato starch/corn mix with 1 table spoon water
3 tablespoon katakuriko potato starch/corn for dusting Tofu
1 cup dashi soup stock
1 Tablespoon mirin  starch and
Fresh leek for garnish
katakuriko potato starch/corn starch for dusting tofu
vegetable oil for frying.

How To Make 

Wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes.
Meanwhile, put dashi, soy sauce, and mirin in a sauce pan and bring to a boil. Add katakuriko mixture in the sauce and stir quickly. Stop the heat. Dry tofu with paper towels and cut each tofu in half.
Dust tofu with katakuriko.
Heat oil in 350 degrees F in a deep pot.
Deep-fry tofu until they turn lightly brown.
Drain on paper towels.
Place each fried tofu in a small dish and pour the sauce over it.
Garnish with grated ginger.

Index:
* Katakuriko is  a Fine vegetable which usually used for thickener in Japanese food. It is originally made from katakuri plants (trout lily) but now is more common made from potato or corn.