Cut the tofu into eight equal pieces. Place on a double layer of paper towel and leave for 5 minutes, then replace the paper towel, turn the tofu over and leave for a further 5 minutes.
Heat a small saucepan over medium heat and warm the dashi, soy sauce and sugar (or use Mentsuyu and warm water, see Tip). Set aside.
Place the cornflour in a shallow dish and dust the tofu on each side just before frying.
Warm the oil in a frying pan over medium
Reheat the broth if needed. Divide the tofu and eggplant between four bowls and pour the warm broth on top. Sprinkle with spring onion and shichimi togarashi to serve.
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