Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan agedashi tofu 🌱. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegan Agedashi Tofu 🌱 is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegan Agedashi Tofu 🌱 is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. 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 🌱:
- Make ready Silken or soft tofu
- Take Potato starch
- Take Dashi
- Prepare Soy or ponzu (Yuzu, lemon or lime)
- Get Spring onions (just the greens)
- Make ready Grated mooli or radish or grated ginger
- Make ready 1 pinch Shichimi or seaweed
- Get Oil for frying
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.
So that’s going to wrap it up with this special food vegan agedashi tofu 🌱 recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
