Can japanese deep-fried agedashi tofu [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I substitute the protein in japanese deep-fried agedashi tofu [vegan, gluten-free]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is japanese deep-fried agedashi tofu [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does japanese deep-fried agedashi tofu [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Japanese Deep-Fried Agedashi Tofu
[Vegan, Gluten-Free]

KK By: Korie Kha

Author Bio

Asian and American comfort food made vegan using fresh, simple ingredients. Hi! I'm Korie. Come join... Read More

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Tofu

Japanese Deep-Fried Agedashi Tofu [Vegan, Gluten-Free]

Dairy Free

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... Read More

Ingredients You Need for 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)

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How to Prepare Japanese Deep-Fried Agedashi Tofu [Vegan, Gluten-Free]

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.

Notes

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.