Vegan Agedashi Tofu with Daikon Radish

Ingredients

• 14 oz Firm Tofu
• 1/2 cup Potato Starch
• 2 cups Vegetable Broth
• 3 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 1 teaspoon Sugar
• 1 cup Daikon Radish
• 2 stalks Green Onion
• 1 sheet Nori Seaweed
• 1/2 cup Vegetable Oil

Instructions

1. 1Place the 14 oz Firm Tofu on a clean surface and press it firmly with your hands or a clean towel to remove as much excess water as possible. Cut the pressed tofu into 1-inch cubes. Place the 1/2 cup Potato Starch in a shallow dish or on a plate. Gently roll each tofu cube in the potato starch until evenly coated, shaking off any excess.
2. 2Pour the 1/2 cup Vegetable Oil into a 10-inch skillet. Heat the oil over medium-high heat until it shimmers, about 350°F (175°C). Carefully add the coated tofu cubes to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the tofu for 3-5 minutes per side, or until all sides are golden brown and crispy. Use a slotted spoon to remove the fried tofu from the skillet and place it on a plate lined with paper towels to drain.
3. 3While the tofu is draining, combine the 2 cups Vegetable Broth, 3 tablespoons Soy Sauce, 2 tablespoons Mirin, and 1 teaspoon Sugar in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally, until the sugar has dissolved and the flavors have melded.
4. 4Peel the 1 cup Daikon Radish and grate it using a box grater or microplane. Finely chop the 2 stalks Green Onion. Cut the 1 sheet Nori Seaweed into very thin strips (julienne).
5. 5Divide the fried tofu among 4 serving bowls. Carefully ladle the hot simmering broth over the tofu in each bowl. Top each bowl with a generous portion of the grated daikon radish, chopped green onion, and thin strips of nori seaweed.
6. 6Serve the Vegan Agedashi Tofu immediately while the tofu is still crispy and the broth is hot.

Substitutions

Related Guides