Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak.
Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
Arrange the vegetables on a serving plate and pour the sauce over.
※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot.