Starter
Agedashi Tofu (Vegan)
30 minServes 2Nutri-Score C€€
C
30 min
30 minAgedashi Tofu (Vegan)
what you need
Ingredients
medium-firm tofu (momen dofu) (drained and pressed)Fresh400 g
potato starch (for coating)Pantry40 g
salt (pinch)Spices1 g- neutral oil (for deep frying)Pantry500 ml
- vegan dashi stock (prepared from powder)Pantry240 ml
soy saucePantry30 ml- mirinPantry30 ml
spring onions (finely chopped)Produce2 pieces
daikon radish (grated)Produce60 g
ginger (grated)Produce15 g
shichimi togarashi (optional sprinkle)Spices1 g
per serving
Nutrition
452kcal
- Carbs
- 28 g
- Proteins
- 18 g
- Fat
- 30 g
what you’ll use
Tools
Frying pan
Saucepan
Grater
Mixing bowl
Slotted spoon
step by step
Method
- Step 1
Press the tofu
- Take the tofu out of its packaging and wrap it in kitchen paper.
- Place a light weight on top and leave it to drain.
- Step 2
Prepare the coating
- Pour the potato starch into a bowl and add a pinch of salt.
- Step 3
Fry the tofu
- Cut the tofu into cubes and coat them all over in the potato starch.
- Heat the oil and deep fry the tofu until crispy and golden.
- Remove and set aside on a rack or plate.
- Step 4
Make the broth
- Mix the dashi with the soy sauce and mirin in a saucepan.
- Bring to the boil.
- Step 5
Prepare the toppings
- Grate the daikon and the ginger.
- Chop the spring onions.
- Step 6
Assemble and serve
- Place the fried tofu in a bowl and slowly pour over the hot broth.
- Top with the grated daikon and ginger, then the spring onions.
- Sprinkle with shichimi togarashi and serve.