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.
- 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
- 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
- Bring all of the ingredients for the broth to a boil in a small saucepan. Keep warm until ready to serve.
- Preheat oil in a deep fryer or deep frying pan
- 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.
- Place flour on a separate plate, “eggs” in a bowl, and the panko in another bowl.
- Coat each piece of tofu in flour; dip them in your “egg” mixture and then breadcrumbs.
- Fry the tofu until golden brown and then drain on a paper towel lined plate.
- 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.
- 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.
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