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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegan agedashi tofu with seaweed 🌱. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vegan Agedashi Tofu with Seaweed 🌱 is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegan Agedashi Tofu with Seaweed 🌱 is something which I have loved my entire life.

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

The ingredients needed to make Vegan Agedashi Tofu with Seaweed 🌱:
  1. Prepare Soft or silken tofu
  2. Prepare Potato starch
  3. Get oil for frying
  4. Take Soy or ponzu (lime, yuzu, lemon or lemon verbena)
  5. Make ready Vegan dashi (kombu seaweed and shittake)
  6. Take sprinkle of Nori Seawwed
  7. Get sprinkle of Aomori seaweed
  8. Prepare Spring onions (just the greens)
  9. Take 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’s going to wrap this up for this special food vegan agedashi tofu with seaweed 🌱 recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!