Vegan Agedashi Tofu 🌱
Vegan Agedashi Tofu 🌱

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan agedashi tofu 🌱. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vegan Agedashi Tofu 🌱 is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Vegan Agedashi Tofu 🌱 is something that I have loved my whole 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. 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.

To get started with this particular recipe, we must prepare a few components. 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. Get Silken or soft tofu
  2. Make ready Potato starch
  3. Prepare Dashi
  4. Make ready Soy or ponzu (Yuzu, lemon or lime)
  5. Take Spring onions (just the greens)
  6. Get Grated mooli or radish or grated ginger
  7. Make ready 1 pinch Shichimi or seaweed
  8. Get Oil for frying

Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried. Once hot, carefully place your tofu cubes inside and deep fry until golden brown. Drain on paper towels until the excess oil has run off.

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 hot, carefully place your tofu cubes inside and deep fry until golden brown. Drain on paper towels until the excess oil has run off. 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. A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings.

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