Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan agedashi tofu 🌱. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Agedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside. Nearly all Japanese restaurants serve Agedashi Tofu as it is a very popular menu item, along with Yakitori and Tsukune, not only in Japan but.
Vegan Agedashi Tofu 🌱 is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Vegan Agedashi Tofu 🌱 is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have vegan agedashi tofu 🌱 using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegan Agedashi Tofu 🌱:
- Take Silken or soft tofu
- Prepare Potato starch
- Prepare Dashi
- Get Soy or ponzu (Yuzu, lemon or lime)
- Prepare Spring onions (just the greens)
- Make ready Grated mooli or radish or grated ginger
- Prepare 1 pinch Shichimi or seaweed
- Make ready Oil for frying
Vegan Agedashi Tofu 🌱 Agedashi is probably the dish that best sums up why I am so passionate about vegan cooking. It's a dish that is almost (although rarely) vegan when you buy it from a restaurant as it uses dashi, a Japanese umami stock that is traditionally made with fish. Tofu: If this is your first time making Agedashi Tofu, use medium tofu instead of soft tofu since it's easier to cook without breaking it. Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture inside crispy outer layer of Agedashi Tofu, use soft tofu.
Steps to make Vegan Agedashi Tofu 🌱:
- 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 (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.
- 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). I used spring onion, ginger and shichimi. I also like grated white radish (mooli) and sometimes use pink radish and seaweeds.
For vegetarian agedashi tofu, use kombu dashi. Agedashi Tofu is a delightful small dish of lightly fried, almost melt in the mouth tofu, sitting in a hot dashi sauce, topped with various garnishes like grated daikon, spring onions (scallions), nori and katsuobushi (dried bonito flakes). It's one of those dishes where the sum more than outweighs its few humble parts. 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 is going to wrap it up for this exceptional food vegan agedashi tofu 🌱 recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
