Agedashi tofu

Cut 750g firm tofu into large cubes and coat with cornflour seasoned with salt and pepper. Deep-fry the tofu in hot vegetable oil until golden and crisp, and set aside. Prepare a stock by simmering 250g dashi in 1L (4 cups) of water and strain. Prepare a broth with the dashi stock, mange tout and shimeji mushrooms. Season to taste with soya sauce and mirin. Serve the tofu in a little of the broth, finished with grated daikon radish and shaved bonito flakes.