Soy-Free Agedashi Tofu
Indulge in the comforting flavors of soy-free agedashi tofu, a modern twist on the classic Japanese appetizer. This recipe swaps traditional soy-based tofu for velvety chickpea tofu, making it perfect for those with soy sensitivities or seeking an allergy-friendly option. Lightly coated in tapioca starch and fried to crispy golden perfection, the tofu is paired with a rich, umami-packed sauce made with kombu and shiitake dashi, tamari or coconut aminos, and mirin. The delightful combination of garnishes—grated ginger, spring onions, and nori strips—adds layers of fresh and savory flavor to every bite. Ready in just 35 minutes, this dish is an elegant appetizer or side that will impress your taste buds and guests alike. Whether you're embracing plant-based eating or simply craving a unique take on agedashi tofu, this soy-free variation is sure to become a favorite!
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Recipe Information
Ingredients
- 400 g Chickpea tofu
- 60 g Tapioca starch
- 250 ml Vegetable oil
- 3 tbsp Tamari or coconut aminos
- 2 tbsp Mirin
- 200 ml Dashi (made with kombu and shiitake for umami flavor)
- 1 tsp Sugar
- 1 tsp Ginger, grated
- 2 tbsp Spring onions, finely chopped
- 2 Nori sheets, small strips
Instructions
Start by cutting the chickpea tofu into 1-inch cubes and pat them dry with a paper towel.
Coat each tofu cube lightly with tapioca starch, shaking off the excess.
In a deep pan, heat the vegetable oil over medium-high heat until it reaches about 180°C (350°F). Use a kitchen thermometer for accurate temperature.
Carefully add the tofu cubes in batches to the hot oil and fry until they are golden brown, approximately 4 minutes per batch. Ensure not to overcrowd the pan.
Remove the fried tofu with a slotted spoon and let them drain on a paper towel-covered plate.
In a small saucepan, combine tamari or coconut aminos, mirin, dashi, and sugar. Heat over low heat, stirring until the sugar dissolves completely. Adjust seasoning to taste and keep the sauce warm.
To serve, place the fried tofu on a plate, pour the warm sauce over the tofu.
Garnish with grated ginger, chopped spring onions, and nori strips.
Serve immediately as an appetizer or a side dish with cooked rice.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 142.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
