Vegan Agedashi Tofu 🌱
Vegan Agedashi Tofu 🌱

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan agedashi tofu 🌱. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Agedashi tofu, lightly battered fried tofu topped with roasted seaweed on a bed of light kombu dashi broth, is a popular side dish in Japanese cuisine. Make this simple Vegan Japanese tofu dish in just minutes. If you love tofu as much as I do then I hope you give this delicious recipe a try. Agedashi tofu is a popular appetizer menu at Izakayas and Japanese restaurants.

Vegan Agedashi Tofu 🌱 is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vegan Agedashi Tofu 🌱 is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have vegan agedashi tofu 🌱 using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vegan Agedashi Tofu 🌱:
  1. Prepare Silken or soft tofu
  2. Take Potato starch
  3. Make ready Dashi
  4. Make ready Soy or ponzu (Yuzu, lemon or lime)
  5. Make ready Spring onions (just the greens)
  6. Prepare Grated mooli or radish or grated ginger
  7. Get 1 pinch Shichimi or seaweed
  8. Take Oil for frying

Top with the grated celery, sliced scallion and a generous sprinkle furikake. Tofu: If this is your first time making Agedashi Tofu, use medium tofu instead of soft tofu since it's easier to cook without breaking it. Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture inside crispy outer layer of Agedashi Tofu, use soft tofu. For vegetarian agedashi tofu, use kombu dashi.

Steps to make Vegan Agedashi Tofu 🌱:
  1. Gently drain the tofu and place on kitchen paper. You can’t press in the same way as you would a firmed tofu as it’s really delicate. Cut into cubes.
  2. Prepare the sauce by using a little dashi stock (you will need to prepare this in advance by soaking and lightly simmering the shiitake and seaweed) and boiling in a pan with soy sauce or ponzu and a few punches of sugar. The sauce will thicken slightly but don’t overcook. It should be served warm.
  3. Dip each side of the tofu square into the potato flour. Heat a little oil and gently fry on each side. It should colour but not brown.
  4. Sprinkle with your choice of toppings (you only need a tiny bit). I used spring onion, ginger and shichimi. I also like grated white radish (mooli) and sometimes use pink radish and seaweeds.

Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture inside crispy outer layer of Agedashi Tofu, use soft tofu. For vegetarian agedashi tofu, use kombu dashi. Put a paper towel on a sheet pan, and arrange the Tofu cubes on the paper towel in one layer. Cover the Tofu with another paper towel. Place another sheet pan (the same size) on top and add a small amount of weight on the upper sheet pan.

So that is going to wrap it up with this exceptional food vegan agedashi tofu 🌱 recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!