Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan agedashi tofu with seaweed 🌱. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Vegan Agedashi Tofu with Seaweed 🌱.
Vegan Agedashi Tofu with Seaweed 🌱 is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Vegan Agedashi Tofu with Seaweed 🌱 is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan agedashi tofu with seaweed 🌱 using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Agedashi Tofu with Seaweed 🌱:
- Make ready 1 block Soft or silken tofu
- Make ready 5 tablespoons Potato starch
- Prepare 1 splash oil for frying
- Make ready 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena)
- Make ready Vegan dashi (kombu seaweed and shittake)
- Prepare 1 sprinkle of Nori Seawwed
- Make ready 1 sprinkle of Aomori seaweed
- Take Spring onions (just the greens)
- Get 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. Dashi is usually made with fish, but you can buy or make vegan versions. In this recipe, we've used one from Japan Centre, Shimaya Kelp Dashi Stock Powder.
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).
This recipe also makes use of some of your favourite Japanese ingredients and cupboard staples like tamari, mirin, seaweed flakes and tofu. The other key to agedashi tofu is, of course. The seaweed gives the tofu a sea flavor and adds a nice crispy texture while the tofu inside stays chewy. Did I mention this dish is healthy and protein-packed! You just need a few ingredients for this recipe, yet the result is delicious!
So that’s going to wrap this up for this exceptional food vegan agedashi tofu with seaweed 🌱 recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
