Drain the firm tofu for 15-20 minutes to remove excess moisture, then wrap in a kitchen towel and press to expel liquid. Cut into 1-inch cubes.

Coat the tofu cubes in potato starch or cornstarch, ensuring each piece is covered. Let rest for a few minutes.

Heat vegetable oil in a frying pan over medium-high heat. Fry tofu cubes for 2-3 minutes on each side until golden-brown. Drain on paper towels.

In a saucepan, combine soy sauce, mirin, and dashi. Simmer over low heat for 1-2 minutes to blend flavors, keeping warm.

Arrange crispy tofu in a dish, pour warm dashi broth over it, and garnish with daikon, sesame seeds, green onions, and cilantro.