Agedashi tofu, lightly battered fried tofu topped with roasted seaweed on a bed of light kombu dashi broth, is a popular side dish in Japanese cuisine. Served hot, it's light and crispy on the outside, but silky on the inside. It's great as a starter to a meal of Japanese food, where all the flavors will work together in harmony. This is a must try dish for all tofu lovers!
Japanese Deep-Fried Agedashi Tofu [Vegan, Gluten-Free]
For the Sauce:
- 3/4 cup water
- 1/2 teaspoon kelp soup stock or shiitake mushroom seasoning
- 3 tablespoons soy sauce
- 2 tablespoons of non-alcoholic mirin or fruit vinegar
- 1 tablespoon sugar or agave syrup
- 1/2 teaspoon grated ginger
For the Tofu:
- 1 16-ounce block silken or soft tofu
- Potato or corn starch
- Oil, for deep frying
For the Topping:
- Shredded roasted seaweed
- Finely shredded ginger
- Grated daikon radish (optional)
- In a small saucepan, bring all the sauce ingredients to a gentle simmer.
- Heat up the oil in a wok or frying pan.
- Cut the tofu into 6 or 8 blocks. Blot each piece with paper towels and then roll in potato starch until coated.
- Add the tofu pieces to the pan and deep fry until lightly brown and crispy. Remove the deep-fried tofu and drain the excess oil with paper towels on a plate.
- To serve, place 2 pieces of tofu in a shallow bowl. Drizzle a little bit of sauce over each serving and then garnish with grated daikon, shredded ginger, and shredded roasted seaweed.
- Serve immediately.
The kelp soup stock and shitake mushroom seasoning can be found in most Asian/Japanese grocery stores. If you cannot find fruit vinegar, you can replace that with white vinegar. Be sure to buy the silken or soft tofu to get the soft smooth texture of the tofu. For best results, blot each individual piece of tofu with a paper towel before lightly coating it with potato/corn starch and fry each piece immediately.