Agedashi Tofu on Silky Enoki
[Vegan]

For the Konbu Dashi:

1. Break the konbu in half and add to a medium saucepan with 1 quart (32 fl oz/1 liter) of cold water. Let soak for 3 hours. Slowly heat over low heat until steam rises from the water and small bubbles form on the konbu. Allow to cool to room temperature before straining out the konbu and using.

For the Tofu:

1. Place the tofu on a salad plate. Set another plate on top to press out excess water for 1 hour, taking care that the plate is not so heavy that it breaks the tofu. Cut the tofu in quarters.
2. Bring a medium saucepan three- quarters full of water to a boil with 1 teaspoon of the salt. Drop in the green beans and cook for 30 seconds. Scoop out with a wire-mesh sieve and leave in the sink to cool. Cut off the stem ends and slice diagonally into 3/4-inch (2 cm) pieces.
3. In a high-sided medium sauté pan, heat 11⁄4 inches (3 cm) oil over medium heat until rippling, about 355°F (180°C). To check the oil temperature, sprinkle a few pinches of rice flour into the oil. The flour should sink about halfway to the bottom, then immediately float back up to the surface, and there will be quite a few lively medium-sized bubbles.
4. In a shallow bowl, whisk the potato starch and rice flour together. Gently roll each quarter piece of tofu in the starch/rice flour mixture to coat generously. Shake off the excess and slide into the oil. Cook for about 2 minutes, turn, and cook until golden all over, about 1 minute longer. Remove the tofu pieces one by one with a skimmer and drain on a rack set over a pan to catch the drips.
5. In a medium saucepan, stir the dashi, sake, usukuchi shoyu, remaining 1⁄4 teaspoon salt, and enoki together. Bring to an almost simmer over medium-high heat.
6. Spoon the enoki and broth into four shallow bowls. Add a quarter piece of fried tofu and mound the green beans evenly on top of each piece of tofu. Serve hot.