Wrap the silken tofu in paper towels and place on a plate. Set another plate on top and let drain for 20 minutes to remove excess moisture.

Prepare the dashi broth by combining water and instant dashi powder in a saucepan over medium heat. Add soy sauce, mirin, and sake. Bring to a gentle simmer and keep warm.

Cut the pressed tofu into 8 equal cubes and gently coat each piece thoroughly in cornstarch, shaking off any excess.

Heat vegetable oil in a deep pan or wok to 180°C. Test readiness by dropping a pinch of cornstarch into the oil - it should sizzle immediately.

Carefully lower tofu cubes into the hot oil in batches of 4. Fry for 3-4 minutes, turning occasionally, until golden and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

In a separate pan, bring salted water to a boil. Blanch asparagus for 2 minutes, add snap peas for another 1 minute, then drain immediately and set aside.

Add sliced shiitake mushrooms to the warm dashi broth and simmer for 3 minutes until tender.

Divide the crispy tofu among 4 shallow serving bowls. Arrange blanched asparagus and snap peas around the tofu.

Ladle the warm dashi broth with shiitake mushrooms over and around the tofu, leaving the tops exposed to maintain crispiness.

Top each serving with grated ginger, grated daikon, sliced spring onions, and nori strips. Serve immediately while the tofu is still crispy.