To PrepCut the tofu in to small squares that are about half an inch in height. In a bowl, pour in the potato starch and lightly coat the tofu. Shake off the excess starch and set aside.In a mixing bowl, combine the sauce ingredients and mix well.To CookHeat the oil in a frying pan over a medium high heat before adding in the tofu. Cook the tofu on one side until the skin becomes golden brown before swapping to repeat on the other side.When both sides have cooked, pour in the sauce mixture. Allow the sauce to thicken and coat the tofu. Remove the tofu from the pan. If you wanted the sauce to thicken, continue to cook it over a low heat until it has your intended consistency.To ServeOver a bowl of rice, arrange the tofu. Spoon the remaining sauce over the top and garnish with edamame, bonito flakes, tsukemono and furikake. Serve!