You don't have to fry the tofu.Instead of agedashi, I used the kind of tofu that's already fried to make it quick and easy.
I made this because it's a pain to have to fry tofu normally. By using atsuage instead, the flavor is locked in properly.
If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor.
Enjoy Japanese food around the world.