Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan agedashi tofu with seaweed 🌱. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vegan Agedashi Tofu with Seaweed 🌱 is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegan Agedashi Tofu with Seaweed 🌱 is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook vegan agedashi tofu with seaweed 🌱 using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Agedashi Tofu with Seaweed 🌱:
- Make ready Soft or silken tofu
- Get Potato starch
- Get oil for frying
- Prepare Soy or ponzu (lime, yuzu, lemon or lemon verbena)
- Get Vegan dashi (kombu seaweed and shittake)
- Make ready sprinkle of Nori Seawwed
- Get sprinkle of Aomori seaweed
- Get Spring onions (just the greens)
- Prepare Grated radish and/or ginger
Steps 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).
So that’s going to wrap this up for this exceptional food vegan agedashi tofu with seaweed 🌱 recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!
