21min 4 ppl
Vegan Agedashi Tofu
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 8 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 10g
Carbs 14g
Fats 12g
About this dish
Silken tofu dusted in potato starch and fried until the outside turns delicately crisp, then set in a warm kombu dashi broth with grated daikon and nori. The same crackling contrast as the original, built without a trace of fish.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionsthinly sliced1
- Daikongrated50 g
Plant Proteins
- Silken tofu400 g
Tins & Jars
- Kombu dashi200 ml
Dried Goods
- Potato starchfor dusting40 g
- Nori flakesfor garnish5 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Soy sauce30 ml
- Mirin30 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Large saucepan
- Slotted spoon
Method
1
Cut the silken tofu into four thick blocks, pat dry with kitchen paper and leave to drain on a clean tea towel for 10 minutes.
Approx. 10 minutes
2
Warm the kombu dashi, soy sauce and mirin together in a saucepan over low heat until just simmering, then remove from the heat.
Approx. 4 minutes
3
Grate the daikon and thinly slice the spring onions.
Approx. 5 minutes
4
Heat the vegetable oil in a large saucepan to 180°C.
Approx. 6 minutes
5
Dust the tofu blocks all over in potato starch, shaking off the excess.
Approx. 3 minutes
6
Lower the tofu into the hot oil and fry for 3 minutes, turning once, until the coating is crisp and pale golden.
Approx. 3 minutes
7
Lift the tofu out with a slotted spoon, drain briefly, then place in serving bowls and pour over the warm dashi sauce.
Approx. 2 minutes
8
Top each piece with grated daikon, sliced spring onion and nori flakes and serve immediately.
Approx. 2 minutes
