Cut the tofu into pieces and place them on a kitchen towel to remove excess moisture.

Place cornstarch in a plastic bag and coat the tofu pieces by shaking gently. Repeat to ensure a thick coating.

Heat oil in a small pan and fry the tofu pieces in batches until golden and crispy.

Drain excess oil from the fried tofu using a kitchen towel.

Prepare the sauce by mixing Japanese soy sauce (tsuyu) and oligosaccharide syrup.

Plate the tofu pieces individually, garnish with chopped green onions and katsuobushi.