If you’ve ever had Agedashi Tofu at a Japanese restaurant and thought, “I wish I could make this at home,” then get ready because this vegan version is going to blow your mind! Making vegan Agedashi tofu is not just easy – it’s crazy delicious and totally plant-based. You get that golden, crispy tofu goodness paired with a savoury, umami-rich broth that’ll make you wonder why you didn’t try this sooner. Trust me, this recipe is so simple, you’ll be whipping it up on a regular basis. Plus, it’s a healthier alternative to the traditional version, so you can indulge without any guilt.
What is agedashi tofu?
Agedashi tofu is a classic Japanese dish featuring lightly fried tofu served in a flavourful dashi broth. Traditionally, it’s made with fish-based dashi, but in this vegan version, we swap that out for a plant-based broth to keep it fully vegan.
What kind of tofu should I use for agedashi tofu?
For the best results, use silken or soft tofu. This is the type of tofu most restaurants use for making agedashi tofu. The crispy exterior and soft pillowy inside is what agedashi tofu is known for. You can also use firm tofu if you find the softer tofu types too difficult to work with or if you prefer the taste of firm tofu. This type of tofu holds up well during frying and gives you that perfect, crispy exterior. Just make sure to press the tofu beforehand to remove any excess water.
Can I bake the tofu instead of frying?
Yes, you can! If you prefer a lighter version, baking or even air frying the tofu is a great option. Simply coat the tofu in a bit of oil and bake at 200°C for about 20-25 minutes, flipping halfway through, until it’s golden and crispy. For the best results, frying the tofu is my preferred option. Many restaurants deep fry their tofu for this recipe, however, I find shallow frying is more than enough. I’ve made this recipe with both olive oil and peanut oil and both worked well.
How do I store the leftovers of vegan agedashi tofu?
If you have leftovers (which is rare because it’s so tasty!), store the tofu and broth separately in airtight containers in the fridge. The tofu can lose its crispiness over time, so when you’re ready to enjoy it again, reheat the tofu in the oven or a skillet to bring back that crunch. However, the tofu is best eaten fresh in my opinion. The broth can be reheated on the stove or in the microwave.
Is agedashi tofu gluten-free?
Agedashi tofu can be made gluten-free and my recipe is naturally gluten-free. Just make sure to use tamari or a gluten-free soy sauce in the broth. For the crispy outer coating on the tofu, use corn flour which is gluten-free. However, if you have a gluten sensitivity or celiac disease, it’s important to ensure that the corn flour you purchase is labeled as gluten-free. This is because cross-contamination can occur during processing or packaging if the corn flour is produced in a facility that also processes wheat, barley, or other gluten-containing grains. So, always check the packaging to be safe!
Vegan Agedashi Tofu
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This Vegan Agedashi Tofu recipe delivers all the crispy, savoury goodness of the traditional dish but with a plant-based twist. It’s super easy to make at home and a deliciously healthier alternative that you’ll want to make again and again!
Ingredients
300 grams Silken or Soft Tofu
1/4 cup Corn Flour
1 tsp Salt
1 Piece of Dried Kelp
3 Dried Shitake Mushrooms
3/4 cup Boiled Water
1 tsp Monk Fruit Sugar
1 tbsp Gluten-Free Soy Sauce
1 tbsp Mirin
1/2 cup Olive Oil (or other neutral oil)
- Garnishes
Togarashi
Spring Onions
Black Sesame Seeds
Directions
- Start by boiling the kettle and popping your kelp and mushrooms into a measuring jug. Pour in boiled water. Allow the ingredients to infuse for at least 2 hours. I prefer to infuse overnight for best results.
- Once infused, remove the mushrooms and kelp. Add mirin, sugar, half the teaspoon of salt and soy sauce. Stir and set aside.
- Remove your tofu carefully from it’s packet and cut up into even chunks. Pat dry with a paper towel for any excess water.
- Pour olive oil or any preferred neutral oil into a small to medium sized saucepan over medium heat. Pour your corn flour and the other half a teaspoon of salt into a medium sized bowl. Coat each piece of tofu in this and once the oil is hot enough in the saucepan, place them in one by one. Flip them half way. Once you can see they are crispy, remove them with a slotted spoon and place them on a paper towel to absorb any excess oil.
- Evenly divide up the broth into two bowls. Place half of the fried tofu into each bowl. Garnish with the toppings or any other preferred toppings you like and serve.
