Vegan Agebitashi | Cooking With Jade

Vegan Agebitashi

< 1 minute
Vegan Agebitashi
Chef Jade_Agedashi Tofu

VEGAN AGEBITASHI

Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Japanese
Servings 4

Equipment

Ingredients
  

  • 4 pieces of fried tofu aburaage
  • 4 cups dashi stock vegetable or mushroom stock for a vegan version
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 tablespoon sugar
  • 1/4 cup chopped green onions
  • 1/4 cup grated daikon radish
  • 1/4 cup grated ginger

Instructions
 

  • Cut each piece of fried tofu in half to create 8 pieces.
  • In a medium pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a boil over medium-high heat.
  • Once the mixture comes to a boil, reduce the heat to medium and add the tofu pieces to the pot.
  • Let the tofu simmer in the broth for about 10 minutes, until it has absorbed some of the broth.
  • In a mixing bowl, combine the chopped green onions, grated daikon radish, and grated ginger.
  • Use a ladle to transfer the tofu and broth to serving bowls.
  • Garnish the bowls with the green onion, daikon, and ginger mixture.

Notes

NUTRITIONAL FACTS:
Calories: 151 | Total Fat: 6g | Total Carbohydrates: 15g | Dietary Fiber: 1g | Protein: 8g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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