Vegan Agedashi Tofu 🌱

Name: How to cook Vegan Agedashi Tofu 🌱 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 person
Cuisine: Us

Introduce

Chef :

Rachel

Vegan Agedashi Tofu 🌱

Agedashi is probably the dish that best sums up why I am so passionate about vegan cooking. It’s a dish that is almost (although rarely) vegan when you buy it from a restaurant as it uses dashi, a Japanese umami stock that is traditionally made with fish. A vegan version of dashi is easy to make with Kombu and shiitake and this dish is so easy to make with a bit of practice. If you like crispy tofu and you haven’t tried using potato starch, you will like me for this one! I also love this topped with seaweeds which will be next week’s green cookbook recipe!

Ingredient

Food ration :

1 person

Cooking time :

20 minutes

1 pinch

Shichimi or seaweed

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.