Recipe of Award-winning Vegan Agedashi Tofu 🌱

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan agedashi tofu 🌱. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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. It is actually not difficult to make if you don't mind deep frying.

Vegan Agedashi Tofu 🌱 is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vegan Agedashi Tofu 🌱 is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have vegan agedashi tofu 🌱 using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Vegan Agedashi Tofu 🌱:

1. Get Silken or soft tofu
2. Prepare Potato starch
3. Prepare Dashi
4. Get Soy or ponzu (Yuzu, lemon or lime)
5. Prepare Spring onions (just the greens)
6. Take Grated mooli or radish or grated ginger
7. Get 1 pinch Shichimi or seaweed
8. Prepare Oil for frying

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. This is a must try dish for all tofu lovers! Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu.

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.

This is a must try dish for all tofu lovers! Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Agedashi tofu is typically made with soft tofu (also sometimes called "silken"). The problem is that every manufacturer seems to have a different definition of The traditional recipe for Agedashi Tofu calls for a fish-based dashi stock which makes it Pescatarian-friendly, but not vegan.

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