I love to buy those cylinder shape Japanese tofu because I have fond memory of them while in Malaysia. My parents used to order this dish while dining out and I was really impressed by how silken soft it is (10+ years ago) and I especially loved the deep-fried one served in a clay pot. Nowadays, there are variety of tofu sold in the Asian market ranging from extra firm to silken soft. So, this tofu is not that special anymore, except for the unique shape.
I pat dry my cut out tofu, coated it in potato starch and deep-fried til golden brown. I tried one while it was still warm and it was delicious just as it is, crispy outside and silken soft inside. However, I sort of ruin it by cooking the seafood sauce and later added the fried tofu in to simmer. Why? because the potato starch turned gluey, transparent starch when simmering in the sauce. Oh man! I should have just pour the sauce on top as I have planned instead of thinking of warming up the tofu and thus placed it in the sauce to simmer together. Big mistake! So, I pen it down here so that I won't make the same mistake again.
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