Vegan Agedashi Tofu with Seaweed 🌱
Vegan Agedashi Tofu with Seaweed 🌱

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan agedashi tofu with seaweed 🌱. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Agedashi Tofu with Seaweed 🌱 is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Vegan Agedashi Tofu with Seaweed 🌱 is something which I’ve loved my entire life.

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. Served hot, it's light and crispy on the. 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. It's great as a starter to a meal of Japanese food, where all the flavors will work together in harmony.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan agedashi tofu with seaweed 🌱 using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Agedashi Tofu with Seaweed 🌱:
  1. Make ready 1 block Soft or silken tofu
  2. Prepare 5 tablespoons Potato starch
  3. Make ready 1 splash oil for frying
  4. Take 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena)
  5. Make ready Vegan dashi (kombu seaweed and shittake)
  6. Prepare 1 sprinkle of Nori Seawwed
  7. Prepare 1 sprinkle of Aomori seaweed
  8. Prepare Spring onions (just the greens)
  9. Take Grated radish and/or ginger

Non-fried Agedashi Tofu with Firm Tofu I wanted to try making a non-fried agedashi tofu using a frying pan. Whenever I have time, I wrap the firm tofu with a paper towel and put it in an airtight container, and leave it in the refrigerator for half a day. Cook the tofu fillets: In a large skillet or non-stick frying pan, heat the oil or butter. When hot add the tofu fillets to the pan, discarding any leftover marinade.

Steps to make Vegan Agedashi Tofu with Seaweed 🌱:
  1. Prepare the vegan dashi stock in advance. You will need to lightly simmer 1 shiitake and 1 inch piece of kombu per cup of water. A long and gentle simmer is best but if you are short of time you can make in half an hour. Cool until ready to use. Vegan dashi can be used in lots of recipes and adds umami πŸ˜‹
  2. 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.
  3. Prepare the sauce by using a little dashi stock and simmering in a pan with soy sauce or ponzu and a few pinches of sugar. The sauce will thicken slightly but don’t overcook. I seasoned mine with some lemon verbena from the garden. It should be served warm and the cubes will sit in the sauce.
  4. 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.
  5. Sprinkle with your choice of toppings (you only need a tiny bit). This time I used nori and aonori seaweed, spring onion, ginger and grated pinch radish. I also like grated white radish (mooli).

Cook the tofu fillets: In a large skillet or non-stick frying pan, heat the oil or butter. When hot add the tofu fillets to the pan, discarding any leftover marinade. Agedashi tofu, or 揚 げ ε‡Ί し 豆 腐 is firm tofu dredged in flour or starch and deep-fried to make a crispy outer shell, while leaving a fluffy, pillowy inside. It is a Japanese tofu dish typically served in a kombu and bonito flake dashi with grated ginger and green onion. Pour in the water and cover with a lid or a plastic wrap.

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