Vegan Agedashi Tofu with Seaweed 🌱. 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. Sometimes it's hard to believe a delicious dish like this is easy and simple to make at home yourself.
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. This is a place for people who are vegans or interested in veganism to share links, ideas, or recipes. You can have Vegan Agedashi Tofu with Seaweed 🌱 using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Vegan Agedashi Tofu with Seaweed 🌱
- You need 1 block of Soft or silken tofu.
- It’s 5 tablespoons of Potato starch.
- You need 1 splash of oil for frying.
- You need 5 tablespoons of Soy or ponzu (lime, yuzu, lemon or lemon verbena).
- Prepare of Vegan dashi (kombu seaweed and shittake).
- Prepare 1 of sprinkle of Nori Seawwed.
- It’s 1 of sprinkle of Aomori seaweed.
- It’s of Spring onions (just the greens).
- You need of Grated radish and/or ginger.
I'm also not OP, but traditionally, agedashi tofu is made by deep frying tofu that has been dusted with cornstarch. The sauce is the tricky part since typical ingredients are soy sauce, mirin and dashi. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants and Izakayas, the latter being a little like our pubs and tapas bars. It's very popular amongst my students because of its simplicity.
Vegan Agedashi Tofu with Seaweed 🌱 instructions
- 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)..
While a pretty easy recipe to make, agedashi tofu is also a. 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. Ready to try the ultimate Japanese Agedashi Tofu Recipe? Lightly fried tofu with an airy crunch – covered in savory Tsuyu broth and topped with katsuobushi!
Thank you sister wati for sharing How to Make Tasty Vegan Agedashi Tofu with Seaweed 🌱, hopefully it's useful for us all, please feel free to practical for social gathering or daily parties. For friends who want to share recipes are welcome, and those who request are also allowed. Don't forget to share this recipe via your social media, maybe Facebook, Twitter, IG or WhatsApp