Place the tofu between 2 plates and leave for 20 to 30 minutes. Drain off the excess water, and mash the tofu between your fingers. Wrap in a clean towel (or cheesecloth) and firmly press out as much remaining water as you can.
Heat the oil in a wok. Add the unwrapped tofu and stir quickly. Add soy sauce and continue cooking over high heat for a few minutes.
To serve, place the tofu mixture in bowls, topped with grated daikon, sprinkle with green onions and togarashi. Put a dab of wasabi in the center and serve piping hot. You can also serve this family style, in a large bowl.
Have all your ingredients prepped and prepared as this dish needs to be served piping hot.