Vegan Agedashi Tofu with Daikon Radish

Ingredients

• about 400 g Firm Tofu
• 1/2 cup Potato Starch
• 2 cups Vegetable Oil
• 2 cups Vegan Dashi Broth
• 3 tbsp Soy Sauce
• 2 tbsp Mirin (Vegan)
• 1/2 cup Daikon Radish
• 1 tbsp Ginger
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the tofu to remove excess water, then cut into 2.54 cm cubes.
2. 2Coat the tofu cubes evenly with potato starch.
3. 3Heat vegetable oil in a deep pot or wok to 175°C.
4. 4Fry the tofu until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
5. 5In a separate saucepan, combine vegan dashi broth, soy sauce, and mirin. Bring to a simmer.
6. 6Grate daikon radish and ginger.
7. 7Pour the warm dashi broth into bowls. Top with fried tofu, grated daikon radish, ginger and chopped green onions.

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