Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan agedashi tofu with seaweed 🌱. 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 favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Vegan Agedashi Tofu with Seaweed 🌱 is something which I’ve loved my whole life.
To get started with this particular recipe, we must first 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 🌱:
- Take 1 block Soft or silken tofu
- Get 5 tablespoons Potato starch
- Take 1 splash oil for frying
- Make ready 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena)
- Prepare Vegan dashi (kombu seaweed and shittake)
- Prepare 1 sprinkle of Nori Seawwed
- Prepare 1 sprinkle of Aomori seaweed
- Get Spring onions (just the greens)
- Make ready 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).
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