Vegan Agedashi Tofu with Seaweed 🌱
Vegan Agedashi Tofu with Seaweed 🌱

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan agedashi tofu with seaweed 🌱. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegan Agedashi Tofu with Seaweed 🌱 is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vegan Agedashi Tofu with Seaweed 🌱 is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have vegan agedashi tofu with seaweed 🌱 using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegan Agedashi Tofu with Seaweed 🌱:
  1. Make ready Soft or silken tofu
  2. Make ready Potato starch
  3. Prepare oil for frying
  4. Make ready Soy or ponzu (lime, yuzu, lemon or lemon verbena)
  5. Make ready Vegan dashi (kombu seaweed and shittake)
  6. Make ready sprinkle of Nori Seawwed
  7. Make ready sprinkle of Aomori seaweed
  8. Make ready Spring onions (just the greens)
  9. Prepare Grated radish and/or ginger
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).

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