Vegan Agedashi Tofu (揚げ出し豆腐)
Crispy on the outside silky and soft inside. This Agedashi tofu is one of my favourite vegan tofu recipes I have ever made and eaten. The crispy shell soaks umami broth but stays crispy.
Equipment
- 1 Frying pan
- 1 Saucepan
Ingredients
For the Deep Fried Tofu
- 400 g Tofu Medium firm Tofu or Silken Tofu
- some Potato Starch
- some Oil
For the Dashi Broth
- 200 ml Vegan Dashi Stock (The recipe is below) You can use store-bought one
- 50 ml Soy Sauce
- 1 tbsp Mirin If you don't have mirin, 1 tbsp Sake or White wine + Sugar works too.
Instructions
For the Vegan Dashi
- Put vegan dashi stock, soy sauce, and mirin in a saucepan and turn on the heat to medium low. Heat it until warm and set aside.
For the Deep Fried Tofu
- Cut your tofu into pieces like in the photo below. You can make it smaller or bigger if you want. Pat dry the tofu pieces with a paper towel but do not press the moisture out.
- Pour some oil into a frying pan to 1-2cm and heat it to 160-170C (320-338F). Meanwhile, put some potato starch on a plate and coat the tofu pieces with the stacrh.
- Fry the tofu as soon as you coat it with starch otherwise the starch will absorb the moisture of the tofu and will come off.
- Fry the tofu pieces until all the sides of them become crispy. This will take about 3-5 minutes. If you are doing shallow frying like me, change the positions of them like in the photo below.
- Once your tofu has deep fried, transfer it to a bowl or plate and pour some warmed dashi. Sprinkle chopped green onion on top and serve immediately.
Notes
- You can use flour if you really want to use it for coating your tofu but the texture will differ from the one coated with starch.
- Other options for the garnish are grated ginger and grated raw daikon radish. They are very traditional garnishes for Agedashi tofu.
- If you are not bothered to make dashi, simply pour some soy sauce on the fried tofu which is great too.