This is from "Japanese Cooking a Simple Art" by Shizuo Tsuji

AGEDASHI DOFU

1 Tbs. finely chopped green onion, rinsed.
1/4 cup red maple radish
Sauce:
1 1/3 cup dashi
2 Tbs light soy sauce
2 Tbs. Mirin
2 cakes Tofu
2-3 Tbs. flour

To prepare:
Finely chop green onion and grate red maple radish.
Make sauce and keep warm. Combine ingredients and bring to simmer.

To deep fry:
Bring 3 inches oil to medium temp. 350 degrees F. in a heavy bottom pot or deep fryer over medium heat.
Cut bean curd cakes into half leangthwise. ( I cut that in half crosswise again).Dredge tofu lightly with flour. Deep fry 1 cake (or two) at a time for 6-8 minutes, till light golden. Drain on paper towels. Keep warm but try to serve as soon as possible,. It needs to be piping hot.

To serve:
Transfer hot tofu to to individual serving dishes. Put hot dipping sauce in small bowls. Put small heaps of green onion and radish in condiment dishes.
Variation: This is the way I like it.
Dissolve 1 Tbs. cornsatarch in 1 Tbs. water, stir into simmering sauce. Pour a little over each serving of tofu.

RED MAPLE RADISH
Peel a 2" chunk of Daikon. With a chop stick, pierc 4-5 holes in radish. Insert red chilles into holes. Grate in a fine grater. Wrap grated radish in a dish towel and squeese gently to remove excess liquid.