Recipe of Perfect Vegan Agedashi Tofu with Seaweed 🌱

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Before you jump to Vegan Agedashi Tofu with Seaweed 🌱 recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is nowadays a great deal more popular than before and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. A lot of people typically believe that healthy diets call for a great deal of work and will significantly change the way they live and eat. It is possible, however, to make some small changes that can start to make a difference to our everyday eating habits.

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Hence, it should be quite obvious that it's not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let's go back to vegan agedashi tofu with seaweed 🌱 recipe. To cook vegan agedashi tofu with seaweed 🌱 you only need 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Vegan Agedashi Tofu with Seaweed 🌱:

1. You need of Soft or silken tofu.
2. Take of Potato starch.
3. Provide of oil for frying.
4. Take of Soy or ponzu (lime, yuzu, lemon or lemon verbena).
5. Use of Vegan dashi (kombu seaweed and shittake).
6. Get of sprinkle of Nori Seawwed.
7. Get of sprinkle of Aomori seaweed.
8. Use of Spring onions (just the greens).
9. Take of Grated radish and/or ginger.

Instructions to make Vegan Agedashi Tofu with Seaweed 🌱:

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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