Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan agedashi tofu with seaweed 🌱. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Agedashi Tofu with Seaweed 🌱 is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vegan Agedashi Tofu with Seaweed 🌱 is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook 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 🌱:
- Make ready 1 block Soft or silken tofu
- Prepare 5 tablespoons Potato starch
- Prepare 1 splash oil for frying
- Make ready 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena)
- Take Vegan dashi (kombu seaweed and shittake)
- Get 1 sprinkle of Nori Seawwed
- Make ready 1 sprinkle of Aomori seaweed
- Make ready 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).
So that’s going to wrap it up for this exceptional food vegan agedashi tofu with seaweed 🌱 recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
