Easiest Way to Make Appetizing Vegan Agedashi Tofu with Seaweed

Without fail making ultimate Vegan Agedashi Tofu with Seaweed 🌱 easy, delicious, practical.

Good Evening every body, at this time you get present recipe Vegan Agedashi Tofu with Seaweed 🌱 with 9 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 5 stages of easy cooking Vegan Agedashi Tofu with Seaweed 🌱.

Ingredients all Vegan Agedashi Tofu with Seaweed 🌱

1. Needed 1 block : Soft or silken tofu.

2. Prepare 5 tablespoons : Potato starch.

3. Prepare 1 splash : oil for frying.

4. Prepare 5 tablespoons : Soy or ponzu (lime, yuzu, lemon or lemon verbena).

5. Needed : Vegan dashi (kombu seaweed and shittake).

6. Needed 1 : sprinkle of Nori Seawwed.

7. Needed 1 : sprinkle of Aomori seaweed.

8. Prepare : Spring onions (just the greens).

9. Prepare : Grated radish and/or ginger.

If all ingredients Vegan Agedashi Tofu with Seaweed 🌱 it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Vegan Agedashi Tofu with Seaweed 🌱

1. 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 😋.

2. 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..

3. 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..

4. 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..

5. 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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