Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan agedashi tofu with seaweed 🌱. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Vegan Agedashi Tofu 🌱. Agedashi is probably the dish that best sums up why I am so passionate about vegan cooking. It's a dish that is almost (although rarely) vegan when you buy it from a restaurant as it uses dashi, a Japanese umami stock that is traditionally made with fish.
Vegan Agedashi Tofu with Seaweed 🌱 is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vegan Agedashi Tofu with Seaweed 🌱 is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. 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 🌱:
- Prepare 1 block Soft or silken tofu
- Get 5 tablespoons Potato starch
- Take 1 splash oil for frying
- Get 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena)
- Take Vegan dashi (kombu seaweed and shittake)
- Make ready 1 sprinkle of Nori Seawwed
- Take 1 sprinkle of Aomori seaweed
- Get Spring onions (just the greens)
- Prepare Grated radish and/or ginger
The other key to agedashi tofu is, of course. Great recipe for Hiya-Yakko (chilled soft tofu) 🌱. This is such a delicate dish and it's so refreshing, perfect for summer. It must be made with a very soft or silken tofu or it's not the same.
Instructions to make Vegan Agedashi Tofu with Seaweed 🌱:
- 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 😋
- 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.
- 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.
- 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.
- 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).
It's lovely to serve on iced water which I flavour with some lemon verbena from the garden. Agedashi tofu, or 揚 げ 出 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. Agedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside.
So that is going to wrap it up with this exceptional food vegan agedashi tofu with seaweed 🌱 recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
