How to Prepare Appetizing Vegan Agedashi Tofu with Seaweed 🌱

Vegan Agedashi Tofu with Seaweed 🌱. Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings.

The sauce is the tricky part since typical ingredients are soy sauce, mirin and dashi. Japanese vegan deep fried tofu with subtly seasoned broth, packed with Umami flavour. Step by step photos and video. You can have Vegan Agedashi Tofu with Seaweed 🌱 using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Agedashi Tofu with Seaweed 🌱

1. You need 1 block of Soft or silken tofu.
2. Prepare 5 tablespoons of Potato starch.
3. Prepare 1 splash of oil for frying.
4. You need 5 tablespoons of Soy or ponzu (lime, yuzu, lemon or lemon verbena).
5. It's of Vegan dashi (kombu seaweed and shittake).
6. It's 1 of sprinkle of Nori Seawwed.
7. Prepare 1 of sprinkle of Aomori seaweed.
8. It's of Spring onions (just the greens).
9. You need of Grated radish and/or ginger.

Agedashi tofu is so very easy to make, but it has such a sophisticated flavour. Furthermore, it does not take a long time to cook. Japanese Deep-Fried Agedashi Tofu [Vegan, Gluten-Free]. Asian Garlic Tofu cooks up crispy with tons of salty, sweet, and spicy flavor.

Vegan Agedashi Tofu with Seaweed 🌱 step by step

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 😋.
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)..

Serve with broccoli and rice for a fantastically delicious vegetarian meal. 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 outside, but silky on the inside. It's great as a starter to a meal of Japanese food, where all the flavors will work. Agedashi Tofu - Japanese Fried Tofu in Savoury Dashi Sauce.

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