Agedashi Tofu with Shiitake Kombu broth
About This Recipe
Vegan agedashi tofu is made by deep frying silken tofu coated with potato starch until it's crispy on the outside. Served with an umami rich broth and topped with chopped green onion. (Optional : grated daikon / ginger can also be added as toppings).
Ingredients
- 300 g Tofu silken or medium firm
- 3 Tbsp Potato starch
- Neutral oil for frying
- 2 Tbsp Soy sauce
- 500ml Shiitake Kombu Dashi
- 1 Tbsp Mirin
- 1 Spring onions
- 1 tsp Sesame seeds toasted
- Shichimi togarashi (Japanese seven spice blend, optional)
- 1 Tbspn Daikon radish grated
Instructions
- 1
Prepare the broth:
Note: Shiitake Kombu dashi needs to be prepared beforehand as it takes time to steep. Click here for link to recipe
Put prepared Shiitake Kombu dashi into a medium saucepan and bring to a simmer.
Add the soy sauce, mirin and salt to the broth. Stir gently and simmer for another 5 minutes. Taste and adjust seasoning if needed.
- 2
Drain the tofu and wrap it in paper towels.
Put the wrapped tofu on a plate and place another plate or tray on top with a weight on top to press the tofu. If using silken tofu (note 2) be careful not to crush the tofu with too heavy a weight.
Leave the tofu pressed for 15 minutes to drain excess water from it.
Remove the weight and paper towels from tofu and cut the block into 6 even pieces.
Lightly coat each piece of tofu in potato starch, shaking off any excess.
- 3
Fry the tofu:
Heat about 1 cm (½ inch) of neutral oil in a frying pan over medium high heat. Once the oil is hot (test by dropping a small pinch of starch—it should sizzle immediately), carefully add the tofu pieces.
Fry for 2 to 3 minutes on each side, or until golden and crispy. Remove and drain on a wire rack or paper towels.
- 4
Assemble and serve:
Place the crispy tofu in shallow bowls and pour the warm shiitake kombu broth around it.
Garnish with sliced green onions, toasted sesame seeds, and shichimi togarashi if desired. Add grated daikon radish for a refreshing touch.