Vegan Agedashi Tofu

This vegan agedashi tofu is made with cubes of melt-in-your-mouth silken tofu wrapped in a light-weight, crispy coating, then served in a savory umami-rich broth with flavorful garnishes. Each chew has essentially the most satisfying distinction of delicate, creamy tofu and crisp golden edges!

Agedashi tofu turned one among my unintended favourite dishes after I finished consuming meat. I say “unintended” as a result of I had no concept the sauce was made with bonito flakes (a.okay.a., fish flakes). Oops! This occurred with a handful of different dishes, like Thai curries (shrimp paste and fish sauce!) and Worcestershire sauce (anchovies!). It may possibly take some time to get the grasp of issues! However within the case of agedashi tofu, I used to be significantly aggravated, as a result of I cherished the stuff. So I lastly took issues into my very own arms and made some vegan agedashi tofu — no fish!

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If you happen to’ve by no means had agedashi tofu, you would possibly do not know what I am speaking about. This is the deal: this Japanese dish is made with cubes of tofu coated in a fragile layer of starch and fried till crispy. They’re served in a savory dashi-based broth (that is the place the fish historically is available in), with toppings like grated daikon, ginger, and scallions.

It is a actually, actually scrumptious mixture, and even for those who assume you do not like tofu, you would possibly simply love this. The creamy tofu, crisp coating, and savory broth create such a satisfying mixture of textures and flavors, and these little cubes are significantly addictive.

Substances You will Want

Beneath you will discover a checklist of substances on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the put up to see the total recipe, together with the quantity of every ingredient.

Water.
Dried shiitake mushrooms. Seize these at an Asian market or on-line. I like utilizing sliced ones, however you can substitute entire dried shiitakes if you would like.
Kombu flakes. These are additionally accessible at Asian markets. You too can use an entire sheet of kombu if most popular. It will give the broth a particular, umami taste that may be acquainted for those who’re a fan of my vegan miso soup.
Soy sauce. Tamari and liquid aminos work for those who want a substitute.
Mirin. Seize a bottle of this cooking wine when you’re on the Asian market.
Sugar. I like to make use of natural granulated sugar to maintain the recipe vegan, since standard sugar is usually processed with animal bone char.
Vegetable oil. Any impartial high-heat oil you want to make use of for frying is okay — peanut oil, corn oil, and canola oil are all good choices.
Silken tofu. Silken tofu is usually offered in numerous firmness varieties. If you happen to’ve by no means made agedashi tofu earlier than, I extremely advocate selecting the firmest selection accessible. Silken tofu could be very delicate, and firmer varieties shall be simpler to work with.
Cornstarch.
Daikon radish. Seize this from the produce part of the Asian market. Daikon are big, and you may solely want somewhat bit. Use what’s left in a stir-fry, in pickled veggies for a tofu banh mi, or in a batch of do-it-yourself vegan kimchi.
Recent ginger.
Scallions.

Tip: If you happen to love silken tofu and wish extra savory methods to get pleasure from it, attempt my chili garlic silken tofu, vegan mapo tofu, and spicy Korean tofu soup.

How It is Made

Beneath is an in depth photograph tutorial on find out how to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Simmer the broth. Stir the water, dried shiitakes, and kombu collectively in a saucepan. Place it over medium warmth, carry the water to a simmer, then instantly take away it from warmth and use a superb mesh strainer to take away the mushrooms and kombu.

Vegan Agedashi Tofu sauce in a measuring cup with spoon.

Season the broth. Stir your soy sauce, mirin, and sugar into the remaining liquid. Set the combination apart for now.

Put together for frying. Put together the tofu by eradicating it from the package deal, patting it dry with a towel, and reducing the block into 8 cubes. Warmth about ¼-inch of oil in a skillet and place your cornstarch in a bowl.

Silken tofu cubes in a bowl of cornstarch.

Coat the tofu: Place a dice (or a couple of, however be light!) into the cornstarch and flippantly coat all sides.

Vegan Agedashi Tofu cubes frying in oil.

Fry the tofu: Place the items into the skillet and fry them for a couple of minutes, turning midway by means of, till they’re golden brown and crispy. Allow them to drain on a wire rack when finished.

Vegan Agedashi Tofu cubes on a plate with chopsticks and spoon on the side.

Serve. Divide the broth up amongst bowls, then place a couple of tofu cubes into every bowl. High your tofu with grated daikon, ginger, and chopped scallions. Serve it immediately, whereas it is sizzling and crispy!

Regularly Requested Questions

Can this recipe be made gluten-free?

Sure! Substitute gluten-free tamari for the soy sauce.

Can I take advantage of common (non-silken) tofu?

You may! Many restaurant variations of agedashi tofu are made with silken tofu, however common tofu works too. It will likely be somewhat firmer and fewer custardy inside, however it’s additionally simpler to deal with for those who’re new to frying tofu.

Can I bake my agedashi tofu?

I do not advocate it. The cornstarch coating wants a heavy, even distribution of oil with the intention to crisp up correctly, and silken tofu is just too delicate to toss or rub with oil after coating. Within the oven, you are prone to find yourself with dry, powdery patches of cornstarch as an alternative of the skinny, crisp coating you get from frying.

How ought to I retailer my leftovers and the way lengthy will they maintain?

Retailer your broth, garnishes, and tofu in separate hermetic containers within the fridge for as much as 3 days. To reheat the tofu, place the items on a baking sheet and in a 400°F oven till they begin to crisp again up and sizzle.

What to Serve with Vegan Agedashi Tofu

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Recipe

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Course Appetizer

Delicacies American, Japanese

Prep Time 10

Prepare dinner Time 15

Complete Time 25

Servings

Energy 161kcal

Creator Alissa Saenz

Substances

For the Broth

1 ½ cups water
½ cup dried shiitake mushroom slices
1 ½ teaspoons kombu flakes (or a 4-inch piece)
1 ½ tablespoons soy sauce, plus extra to style
1 ½ tablespoons mirin
¾ teaspoon natural granulated sugar

For the Tofu

Vegetable oil
1 (10.3 ounce/292 gram) package deal silken tofu (Notice 1)
⅓ cup cornstarch

For Serving

¼ cup grated daikon radish
1 teaspoon freshly grated ginger
2 scallions, chopped

Directions

To make the broth, first mix the water, dried shiitakes, and kombu in a small saucepan. Place it over medium warmth and produce the water to a simmer. Instantly take away it from the warmth, then use a fine-mesh strainer to take away the dried shiitakes and kombu (Notice 2).
Stir the soy sauce, mirin, and sugar into the strained liquid. Set the combination apart.
Fastidiously take away the tofu from the packaging, gently blot it with paper towels, then minimize the block into eight cubes.
Generously coat the underside of a big nonstick skillet with oil, pouring it to about ¼-inch deep. Place the skillet over medium warmth.
Whereas the oil heats up, place the cornstarch right into a small bowl.
As soon as the oil begins to shimmer, fastidiously coat a chunk of the tofu within the cornstarch, shaking off any extra, then switch it to the new oil. Repeat for as many items of tofu as you possibly can match into the skillet with out crowding. Fry the tofu cubes for about 3 to 4 minutes, then gently flip the items over and fry for one more 3 to 4 minutes, till golden brown and crispy. Switch them to a wire rack to empty when finished, then repeat the method for any remaining tofu.
To serve, heat the broth again up if it has cooled down, divide the broth amongst small bowls, then place a couple of tofu cubes in every bowl. High with grated daikon, ginger, and chopped scallions. Serve.

Notes

Some manufacturers of silken tofu can be found in smooth, agency, and extra-firm varieties. Any will work for this recipe, however extra-firm would be the best to work with.
You may optionally return the shiitakes to the broth if you would like. They might make a pleasant garnish and a tasty addition.