Ingredients

- silken or firm tofu

- potato starch

- green onions

- ginger

- corn oil to deep fry

- tempura sauce (100ml of water, 1 tablespoon of soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of soup stock, 1/2 tablespoon of sake)

Wrap the tofu in paper towels to remove extra water. Leave it wraped for 10-15 min.

Cut the tofu in cubes (3x3cm). Put the starch in a plate and cover the tofu with it.

In a pan warm the oil. Deep fry the tofu cubes until they are brown-gold on all the sides. Turn them gently without braking them.

Let the cubes dry extra oil for few mins.

Make the tempura sauce in a pan and boil it: 100ml of water, 1 tablespoon of soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of soup stock, 1/2 tablespoon of sake.

Mix the potato starch with 2 tablespoon of water and when the sauce is boiling add it in the pan, turn off the fire.

Cut the green onions and grind the ginger. Just before to eat it pour the sauce on the top.

Then add the ginger and the green onions to decorate it. Serve warm.