Vegan Agedashi Tofu with Seaweed 🌱 is the nomero uno that comes to most people’s mind when it arrives to a perfect meal. Today, we will tell you procedures on serving a appetizing Vegan Agedashi Tofu with Seaweed 🌱.
We hope you got benefit from reading it, now let’s go back to vegan agedashi tofu with seaweed 🌱 recipe. To make vegan agedashi tofu with seaweed 🌱 you only need 9 ingredients and 5 steps. Here is how you cook that.
First of all, here are the ingridients that you should ready to make Vegan Agedashi Tofu with Seaweed 🌱:
- Use 1 block of Soft or silken tofu.
- Take 5 tablespoons of Potato starch.
- You need 1 splash of oil for frying.
- Take 5 tablespoons of Soy or ponzu (lime, yuzu, lemon or lemon verbena).
- Get of Vegan dashi (kombu seaweed and shittake).
- You need 1 of sprinkle of Nori Seawwed.
- You need 1 of sprinkle of Aomori seaweed.
- Provide of Spring onions (just the greens).
- Get of Grated radish and/or ginger.
After preparing the ingridients, now we are set to make our yummy 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)..
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 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. Agedashi Tofu (Agedashidofu) is deep-fried Tofu blocks in savory Dashi sauce.
Recipe : Vegan Agedashi Tofu with Seaweed 🌱
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