Vegan Agedashi Tofu with Seaweed 🌱

Name: Vegan Agedashi Tofu with Seaweed 🌱
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 1 block Soft or silken tofu; 5 tablespoons Potato starch; 1 splash oil for frying; 5 tablespoons Soy or ponzu (lime, yuzu, lemon or lemon verbena); Vegan dashi (kombu seaweed and shittake); 1 sprinkle of Nori Seawwed; 1 sprinkle of Aomori seaweed; Spring onions (just the greens); Grated radish and/or ginger

Rachel @rachel

Oxford, England

A similar but green version of a recipe that I have already shared, as I wanted to put it in #mycookbook 🤣
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 little bit of practice. If you like crispy tofu and you haven’t tried using potato starch, you will like me for this one! I sit it in a little puddle of the warm sauce and it should be eaten straight away. I topped with a selection of green seaweeds so that it met my green criteria for #mycookbook

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Ingredients

30 minutes

2 people

1 blockSoft or silken tofu
5 tablespoonsPotato starch
1 splashoil for frying
5 tablespoonsSoy or ponzu (lime, yuzu, lemon or lemon verbena)
Vegan dashi (kombu seaweed and shittake)
1sprinkle of Nori Seawwed
1sprinkle of Aomori seaweed
Spring onions (just the greens)
Grated radish and/or ginger

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Steps

30 minutes

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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Cooksnaps

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Rachel @rachel

on August 08, 2020 17:46

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱