This is a dish available at a certain restaurant. They make theirs with the agedama fried batter bits left over from their tempura, so it's delicious! I think they make their own nameko mushrooms too, but that's a bit beyond me, so I made this with naturally grown nameko I received as a gift. Store-bought nameko is fine!

The key is the agedama (or tempura crumbs). It's best to use oil that was recycled several times, as the batter bits will absorb the flavor from your previous fried dishes. When you add these fried batter bits to your dish, it'll improve the flavor. You can make it with store-bought agedama too, but if you can, make your own.
Use whatever type of tofu you like. I recommend firm tofu. Recipe by Harapekosuke