Wrap tofu in paper towel and lightly squeeze out excess water. Cut tofu into 4 - 5cm squares and coat with cornflour evenly. Fry the tofu in pre-heated oil for about 4 minutes or until light golden brown. Drain the tofu on paper towel, then arrange on a serving plate.
In a saucepan add the Dashi stock, Mirin and Tamari together and bring to the boil. Once boiled turn heat off and pour the hot sauce over the tofu. Top with the grated daikon and spring onions.