Japanese Agedashi Tofu + V/VG

Not too long ago I met up with a friend in the Fells Point neighborhood of Baltimore, MD. We ended up going to this sushi spot called RA sushi and when I tell you I had the BEST tofu dish ever. ..I mean EVER. I know what you’re thinking – how many times have you heard someone say they had an amazing tofu dish? But this Japanese agedashi tofu was all of that and more.

So! Naturally I had to come up with a version that I could make at home anytime I want to because let’s face it, if I can avoid the traffic going to Baltimore (or any traffic for that matter); I’m going for that option.

I think this dish is typically served as an appetizer but not for my greedy ass. Give me a side of rice and I’m tearing this entire thing up in one sitting. I used vegan substitutes for the fish sauce and eggs but you can totally use what you have.

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Agedashi Tofu

Broth

  • ½ Cup vegetable stock
  • ¼ Cup soy sauce or tamari
  • 2 Tablespoons fish sauce. I use Tofuna Vegan Fysh Sauce.
  • 2 Tablespoons mirin
  • 1 Tablespoon grade b maple syrup

Tofu

  • 1 block silken tofu
  • ½ Cup flour
  • 2 eggs worth vegan egg replacer. You can also just use two eggs whisked together.
  • 1 ½ Cup panko breadcrumbs
  • 1 Handful of snow peas, cut in half
  • 4 or 5 medium cremini mushrooms, thinly sliced
  • 2 scallion, thinly sliced for garnish
  • Chili threads, garnish
  • Togarashi, optional

Instructions

  1. Bring all of the ingredients for the broth to a boil in a small saucepan. Keep warm until ready to serve.
  2. Preheat oil in a deep fryer or deep frying pan
  3. In a separate frying pan, quickly sauté snow peas and mushrooms on medium high heat for about 3-4 minutes. Do not overcook. You still want the veggies to have some bite to them. Remove from pan and set aside.
  4. Place flour on a separate plate, “eggs” in a bowl, and the panko in another bowl.
  5. Coat each piece of tofu in flour; dip them in your “egg” mixture and then breadcrumbs.
  6. Fry the tofu until golden brown and then drain on a paper towel lined plate.
  7. Separate tofu into separate shallow bowls (about 3 or 4 pieces per bowl).  But if you’re greedy like me you can put it all in the same bowl.  Add snow peas and mushrooms on top.
  8. Carefully pour the broth into the bottom of the bowls and garnish with scallion and chili threads right before serving. You can sprinkle a little togarashi on top for some extra flavor if you want but it’s not necessary.

Enjoy!

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