Recipe: 2021 Vegan Agedashi Tofu 🌱

Vegan Agedashi Tofu 🌱. Agedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside. Nearly all Japanese restaurants serve Agedashi Tofu as it is a very popular menu item, along with Yakitori and Tsukune, not only in Japan but.

Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion), grated. You can cook Vegan Agedashi Tofu 🌱 using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegan Agedashi Tofu 🌱

1. You need of Silken or soft tofu.
2. You need of Potato starch.
3. Prepare of Dashi.
4. Prepare of Soy or ponzu (Yuzu, lemon or lime).
5. Prepare of Spring onions (just the greens).
6. Prepare of Grated mooli or radish or grated ginger.
7. You need 1 pinch of Shichimi or seaweed.
8. It's of Oil for frying.

Agedashi tofu, or 揚 げ 出 し 豆 腐 is firm tofu dredged in flour or starch and deep-fried to make a crispy outer shell, while leaving a fluffy, pillowy inside. It is a Japanese tofu dish typically served in a kombu and bonito flake dashi with grated ginger and green onion. Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried.

Vegan Agedashi Tofu 🌱 instructions

1. 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..
2. 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..
3. 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..
4. 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..

Once hot, carefully place your tofu cubes inside and deep fry until golden brown. Drain on paper towels until the excess oil has run off. Agedashi Tofu is one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to divine. It's made with blocks of soft tofu that are coated in a thin layer of potato starch before being lightly fried. Then, the tofu is served in a savory dashi broth with a few garnishes, like scallions, daikon, nori or ginger.

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