Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan agedashi tofu with seaweed 🌱. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

Agedashi Tofu - Deep Fried Japanese Tofu. You just fry the tofu it until it turns golden brown. Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy.

To get started with this recipe, we have to first prepare a few ingredients. 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 🌱:

1. Take 1 block Soft or silken tofu
2. Get 5 tablespoons Potato starch
3. Take 1 splash oil for frying
4. Get 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena)
5. Take Vegan dashi (kombu seaweed and shittake)
6. Take 1 sprinkle of Nori Seawwed
7. Make ready 1 sprinkle of Aomori seaweed
8. Get Spring onions (just the greens)
9. Prepare Grated radish and/or ginger

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. This is a place for people who are vegans or interested in veganism to share links, ideas, or recipes. I'm also not OP, but traditionally, agedashi tofu is made by deep frying tofu that has been dusted with cornstarch.

Instructions to make Vegan Agedashi Tofu with Seaweed 🌱:

1. 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 😋
2. 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.
3. 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.
4. 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.
5. 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).

The sauce is the tricky part since typical ingredients are soy sauce, mirin and dashi. Agedashi tofu is one of my favorite Japanese foods! It's a popular Japanese appetizer (similar to korokke) that can be found in most izakayas How to cook Agedashi Tofu. Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried.

So that’s going to wrap it up with this exceptional food vegan agedashi tofu with seaweed 🌱 recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!