Vegan Pots de Creme

img_3215     This recipe for Vegan Pots de Crème is excellent the way it is, but there are some simple variations you could do (see below).   This is really easy, delicious, and elegant enough for a dinner party or New Years, or Valentines Day.  I topped mine with easy, homemade coconut whipped cream, but So Delicious also makes non-dairy whipped cream in a tub.

VEGAN POTS DE CREME

Makes about 6 generous servings

INGREDIENTS
3/4 Cup full-fat coconut milk
1/4 teaspoon fine sea salt
12 oz. Mori-Nu Silken Firm tofu, drained  (organic if it’s available)
2 Tablespoons sugar
1 Cup vegan chocolate chips  (dark or semi-sweet)
1 Teaspoon vanilla extract

DIRECTIONS
In a small saucepan on medium-low heat, heat the coconut milk until very hot, but do not simmer or boil.  In a blender, put silken tofu, sugar, salt and chocolate chips.  Measure out only 3/4 Cup of the hot coconut milk, add it to the blender along with the vanilla extract, and blend until smooth and silky.  Spoon the mousse into small ramekins, espresso cups, demitasse cups, etc.  It’s rich, so keep the servings small.  Chill in fridge for at least 4 hours, but you can make this a couple of days ahead even.  Serve chilled or, I like it halfway to room temperature.  When ready to serve, top with vegan whipped cream, such as coconut whipped cream, So Delicious, etc.  See other variations below.

EASY VARIATIONS
For Black Forest flavor, make with dark chocolate chips, and top with a few pie-filling cherries and a dollop of whipped cream.  For Mocha flavor, make with vegan semi-sweet chocolate chips and add a couple teaspoons of espresso powder or instant coffee to the saucepan of hot coconut milk.  Or before serving, drizzle on some vegan caramel sauce.  You could layer the bottom of the ramekin with a few caramelized banana slices, or go for an almond-joy flavor with sweetened coconut and toasted almonds, etc., etc.
IMG_2875  I prefer the organic if I can find it.

Vegan Tofu Ricotta

IMG_2081     If you have a block of tofu and a jar of capers in the house, you’re all set for this easy, delicious vegan ricotta spread.  We recently had dinner at Charlie was a sinner. restaurant in Philadelphia and loved it.  Our favorite dish was a chargrilled Caesar salad, but we also really liked their house-made “ricotta with agave, black peppercorn and olive oil”  served with grilled bread.  The waitperson said it was made of “whipped tofu.”  My version below is adapted from Tofu Ricotta Crostini by Ayinde Howell and Zoe Eisenberg.  It’s good, easy and  versatile, and would be great for an appetizer.  Alongside a salad, it would also be good for lunch or dinner.  If you’re looking for other starter ideas, check out the appetizer category on this site.

TOFU RICOTTA

Serves 4-6

INGREDIENTS
14 oz. block of firm organic tofu, drained well  (not pressed)
2 Tablespoons capers
1 teaspoon Nutritional Yeast
1/2 teaspoon fine sea salt
1/8 teaspoon black pepper, or some fancy pepper
1 Tablespoon extra-virgin olive oil
2 cloves of garlic, pressed, or crushed and minced
1 to 2  teaspoons fresh lemon juice
baguette to grill, or crackers

DIRECTIONS
In a medium mixing bowl, break up tofu with a fork until it’s the consistency of ricotta cheese.  Scrape 3/4 of this mixture into a food processor, along with the nutritional yeast, salt and pepper.  Pulse until smooth and then scrape the processed tofu back into the crumbled tofu in the mixing bowl, add capers and stir to blend.  In a medium saucepan, heat oil over medium heat for a couple of minutes and then sauté garlic for a minute or two, just until golden.  Add tofu mixture to pan, stir and cook for another 2 minutes.  Remove from heat, add lemon juice and stir to mix.  Top with a drizzle of good olive oil, and a sprinkle of your best salt (I used homemade basil salt).

Notes:  Some changes I made were to use the entire block of tofu, and to whip part of it for the creamier consistency of the restaurant dish I had.  I also reduced the initial oil and salt and then added a little more at the end to finish.  This recipe can be flavored any which way.  You could add a teaspoon of agave syrup when processing, and then top with thin slices of grilled fig or dried date,  or candied pecans, or toasted pistachio nuts.  Or use preserved lemon when you process, for a deeper lemon flavor.   On canapés, you could top it with slices of pear, or fruit compote, with shards of coconut bacon, etc.  It could even be used to enhance avocado toast.
IMG_2048  One photo from Charlie was a sinner.

Grilled Teriyaki Tofu Steaks

IMG_2133    This vegan Teriyaki is great for the grill, or you can fry it up in a pan.  You can use this Teriyaki Sauce on tofu steaks, or tempeh or vegan meats, such as a vegan burger served with a ring of grilled pineapple on top, etc.  We like the leftovers in sandwich wraps for lunch, tucked in with shredded kale or lettuce, pickled onions, Vegenaise, and grated carrots.  This is my Dad’s teriyaki sauce that we grew up with.  As a young military man, he would go to this little mom-and-pop place in Monterey, California.  He loved their teriyaki and asked the nice Japanese lady there for the recipe.  She revealed the recipe to him (he was exceedingly handsome) and luckily for us, he wrote it down all those decades ago.  To grill tofu, make sure your grill grate is clean and smooth–I rub it with a wire brush, or a steel wool pad and then rinse it clean with the hose. Once the grill is hot, take tongs and dip a wad of folded paper towel into a dish of cooking oil, and swab the grill grate before adding the tofu, and repeat when turning the tofu.  You also want to make sure there’s a little oil in your marinade.  Soak your skewers for hours, and use two skewers per piece of tofu (for stability).

GRILLED TERIYAKI TOFU STEAKS

Serves:  3 to 4

INGREDIENTS
16 oz. block of Extra-Firm tofu,  pressed and drained
 for Teriyaki Sauce
1/2 Cup soy sauce or tamari sauce
1/2 Cup sugar  (not brown sugar)
1/2 -inch piece ginger root grated
1 jigger sake or gin or whiskey  (a jigger = a shot, or 1.5 oz. or 44.3 ml)
     (I use a mini bottle from the liquor store = 50 ml)
1/4 teaspoon black pepper
1 clove garlic pressed, or crushed and chopped
1 Tablespoon cooking oil  (not canola)  (I used peanut oil this time)

DIRECTIONS
Soak slender wooden skewers in water overnight, or for several hours.  Press and drain tofu.  Stir all sauce ingredients together until sugar is dissolved.  Slice tofu thickness in half.  Then cut each piece into two equal rectangles.  Soak tofu steaks in marinade over night, or for several hours, turning them over at least 2 or 3 times.  Before grilling, skewer each piece of tofu using two skewers, so the tips of the skewers protrude out the other end just a bit.  Make sure grill is very clean and smooth, and oil the hot grill before adding the tofu.  Grill each side.  Or, pan fry in a non-stick skillet on medium heat, until a nice caramelized sear is achieved.

Notes:  You can also marinate sliced tempeh.  I use organic Tamari sauce, but in Hawaii, Kikkoman soy sauce is the favorite, and many locals use the Kikkoman Less Sodium Soy Sauce, which is good, and my Dad is a Kikkoman man, of course.  Since the original recipe did call for “a jigger” of any of the three alcohols, I used gin this time for that juniper-berry flavor, but I think my Dad usually used sake or whiskey.  The original recipe calls for 1/4 teaspoon MSG, which I eliminated.
IMG_2130

Sweet and Sticky Cashew Tofu

IMG_9855I made this last night for dinner and can attest that it is delicious.  This recipe is by Erin at Olives for Dinner.  Why can’t I get a dish like this in my local Chinese restaurant, waah.    The only thing I would do differently next time is run the noodles through the sauce, or fry the cooked noodles in the pan for a minute.  I used Kame brand Japanese Curly Noodles (chukka soba) and they were perfect for this dish.  p.s.  I used white button mushrooms and salted cashews from a can, because that’s what I had on hand, and it was still great!

Maple Smoked Tofu Steaks

This is my favorite savory tofu to date.  It’s fast, easy and best when it’s hot out of the pan.  It’s succulent with a hint of caramelization and sweetness.  If you or anyone you know is not yet crazy about tofu, this is a great intro dish.  Like my Easy Marinated Tofu Steaks,  this can be a main dish, or sliced up for any other use, such as Bahn Mi sandwiches, wraps, etc.  You could also cube it before frying, and then spoon the crispy cubes over other dishes that need a hit of extra protein;  rice bowls, noodles and the like.  But honestly, if you sit with it and open your mind and nose, this silky, hot tofu steak would be delicious simply atop a bed of brown rice, with a few pickled vegetables or greens on the side.  My favorite way to eat this so far is in a wrap with a little Vegenaise or hummus, sliced dill pickles and raw kale shreds.  Again, I love my Tofu Xpress to squeeze all the water out of the tofu, but you could always do it the old fashioned way.  One more photo below.   p.s.  There’s also a great Teriyaki Tofu under the Tofu Category on this site.

MAPLE SMOKED TOFU

INGREDIENTS
14 oz. package organic, extra-firm tofu
2 Tablespoons Tamari sauce
2 Tablespoons real maple syrup  (use the good stuff)
1 Tablespoon oil, such as grapeseed or safflower (not canola)
1 Tablespoon cooking sherry or sherry vinegar
1/4 teaspoon Liquid Smoke  (found in most grocery stores)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

DIRECTIONS
Drain, press and drain tofu very well.
Mix all other ingredients and whisk to make a marinade.
Slice dry tofu into two or four thin steaks.
Marinate tofu in refrigerator for an hour or two, turning it over once or twice.
Fry tofu in a dry, non-stick skillet on medium heat, pouring any excess marinade into the pan as you go.
Do not add any additional oil, you don’t need it.
Fry tofu steaks until they are seared golden brown and gorgeous.

Notes:  One of my favorite ways to eat this is in wraps with raw shredded kale, Vegenaise or hummus, and slices of sour pickles.  This amount would make 3-4 wraps.

Nutrition:  Calories 538.  Fat 30.  Saturated Fat 3.  Polyunsaturated Fat 1.  Monounsaturated Fat 3.  Cholesterol 0.  Sodium 632.  Carbs 12.  Fiber 0.  Sugars 7.  Protein 53.  Calcium 80%.  Iron 54%.

Easy Marinated Tofu Steaks

These Marinated Tofu Steaks are for any application; wraps, Banh Mi sandwiches, salads, stir fries, etc.  I’ve made various marinated tofu recipes and they’ve all been too strong for my taste, so I created my own this morning.  Take a basic pack of organic extra-firm tofu, press, drain, marinate and fry it up, and that’s it.  The meat industry has done a good job of scaring people off soy, but it’s mostly wrong information they dispense, unless we’re talking about the genetically-modified, pesticide-laden freak soy that industry giants like Monsanto pump out.  Studies have proven that soy does NOT cause breast cancer (on the contrary), or cause the feminization of males, or any of the other stupid claims.  Whereas studies HAVE proven that meat and dairy cause cancer.  Hello, haven’t we all seen Forks Over Knives, or read The China Study? Anyway, DO be sure to buy only USDA Organic tofu and soy milk, and you’ll be better than fine.
(Vegan Mofo 2012)   p.s.  Be sure to check out the Maple Smoked Tofu Steaks, also on this site, they’re my favorite.
********
Marinated Tofu Steaks

INGREDIENTS
one package extra-firm organic Tofu
1/4 Cup Cooking Sherry (or any type of vinegar)
2 Tablespoons Tamari or soy sauce
2 Tablespoons water
1 Tablespoon sesame oil
1/2 clove garlic, minced
1 teaspoon sugar
1/2 inch piece fresh ginger, peeled and grated

DIRECTIONS
Drain tofu, and press it to expel the water out of it.
I use my Tofu Xpress to really press it well.
Mix all other ingredients and put them in a little glass dish.
Slice pressed-and-drained tofu into two steaks (see photo).
Place tofu steaks in marinade and chill in fridge, turning the tofu steaks every now and then.
Marinate for an hour, or several hours.
Remove tofu steaks from the marinade and place them directly into a non-stick skillet on medium heat, or one click below medium heat, and fry on both sides until golden brown.  You’ll need to eyeball the heat, and the frying may take a good 15 minutes or more.  You do not need oil in the skillet because of the oil in the marinade.
Slice and use.

Here’s a marinated tofu and veggie wrap with hummus, kale, carrot batons, and cucumber sticks that were sprinkled with rice vinegar and chilled.  So good for lunch or dinner.  You do not get that sleepy or stuffed feeling after eating this for lunch.  Fresh mushrooms would also be good in this.

Vegan Zucchini Crab Cakes

For all those who miss the flavor of crab cakes.   These are delicate and must be handled a bit gently.  In my opinion, this is a “wow” recipe; something you can serve as a special meal.  The Nori gives a faint hint of oceanic flavor, and the Panko gives the outside of the cake a delicate crunch that’s refined in a Japanese way.  Serving them with a vegan tartar sauce or better yet, this Vegan Remoulade Sauce is a must.  And so are at least two lemon wedges per serving.  These will take you at least an hour, but they’re worth it.  They freeze beautifully, so you’ll have some for future.  There are easy tips in this recipe; a non-stick skillet, pressing the tofu until it’s dry, etc.  Follow the procedures and all will be well.  This would be a great recipe to use when the zucchini ripens this summer.

VEGAN ZUCCHINI CRAB CAKES

Makes approximately 14 “crab” cakes.

INGREDIENTS
3 slices whole wheat bread toasted and processed into fine crumbs (I use Ezekiel Bread with the orange wrapper)
1 flax egg   (mix 1 Tablespoon flax meal with 3 Tablespoons water and let thicken)
3 Cups (no more) zucchini, pulsed fine in food processor (don’t peel it if it’s organic) (I used two approx. 8-inch zucchini and got just about 3 cups)
1 stalk celery finely chopped (food processor)
1/2 yellow or white onion finely chopped (food processor)
1 carrot (food processor)
1/4 Cup fresh parsley, chopped fine
1 teaspoon neutral-tasting oil (such as canola, safflower or grapeseed)
16 oz. firm tofu, pressed and dry (food processor but do not puree)
1 sheet Nori seaweed, chopped (I fold it and use scissors to snip into very small pieces)
1/2 Cup vegan mayonnaise (I like Reduced Fat Vegenaise)
1 Tablespoon Old Bay Seasoning
2 teaspoons dry mustard
1/2 teaspoon fine sea salt
1 Cup Panko crumbs (for coating)
Cooking spray (if baking)

DIRECTIONS 
Preheat the oven to 350 if baking.
In a lightly oiled skillet on medium heat, sauté zucchini, celery, onion, carrot, and parsley until the vegetables are softened but firm. Set them aside.
In a large bowl, combine the processed tofu, flax egg, sautéed vegetables, 3/4 of the whole wheat bread crumbs, vegan mayonnaise, seaweed, and seasonings, and mix everything well. If the mixture seems too wet and isn’t holding together, add the remaining toasted crumbs until you have a mixture that is moist and easy to shape into patties. Usually I use the entire amount of toasted crumbs.
Form about 14 half-inch-thick patties, using a level 1/3 cup of mixture for each.
Coat each patty with Panko bread crumbs and put on a plate.
Spray or heat a little oil in a seasoned (or nonstick) skillet until the pan is hot but the oil isn’t smoking.    Gently lay each patty in the pan and fry about 5 minutes.
Don’t fuss with the cakes until they move freely when you gently shake the pan forth and back.    When the cakes are golden brown on one side, gently turn them over and fry the other side.

Alternatively, you can place the patties on an oiled, lined (or nonstick) baking sheet.  Spray each patty lightly with cooking spray and bake about 15 minutes.
Then, gently turn the patties and continue baking until toasty brown.

Serve hot or warm with Vegan Remoulade Sauce and lemon wedges.   Note:  These freeze beautifully.  Fry them and cool completely before freezing.  To serve, thaw and reheat in the oven or microwave.  I highly recommend that you belly up to the food processor for this recipe, and process everything in groups.  It saves a ton of time.  If you cannot find the Old Bay Seasoning in your country, here is a recipe for it.  It really adds a lot and is the classic, essential seasoning here in the Mid-Atlantic on the Chesapeake Bay.  I did use myTofuExpress tofu press here, but it’s easy to simply put the tofu on a plate and put another plate on top and then a weight (a can of soup or a book) on top of the top plate, and just keep draining.

Apricot Cheesecake by La Dolce Vegan

This recipe is a winner.  It tastes almost like a dairy cheesecake but does not support the veal industry or killing cows, so what could be better?  And it’s cholesterol free and doesn’t stop your heart!  Online I found that a lot of people love the Apricot Cheesecake from the La Dolce Vegan cookbook by Sarah Kramer.  Sarah even claims in this interview, that it’s one of her favorite recipes, and I just happen to own that cookbook.  It’s an easy recipe but I did find a few things I was not prepared for, including the fact that the recipe does not call for pressing or even draining the tofu.  I recommend both because tofu holds a lot of water right out of the container.  My cheesecake came out perfectly, but then i realized two days later that the residual (hidden) tofu water had dripped onto the bottom of my oven. And I realized this when I went to make garlic bread and my oven started smoking something wicked.  One self-clean cycle later, I then realized that if the spring form pan had not dripped, the bottom of the cheesecake would have been soggy.  All this despite the fact that I placed the tofu blocks on a dinner plate and kept tipping the plate to drain them into the sink.  I own a “good” Kaiser brand springform pan that supposedly does not leak, but it does sometimes.  So next time, I’m pressing the tofu some.  And when I say pressing the tofu, I don’t bother with paper towels, I simply put the tofu on a clean plate, invert another clean plate on top of the tofu and place a 14 ounce can of beans on top of the top plate, and then just drain the whole shebang into the sink every now and then, until half an hour has gone by.  I will also place the spring form pan on a baking sheet next time too, just to be safe.  The cheesecake turned out to be approximately 1.5 inches high.  I added an extra teaspoon of fresh lemon juice and doubled the lemon zest and it was still not too lemony, and it enhanced the taste.  I used two 12.3 ounce packages of Mori-Nu brand Silken Soft tofu from the grocery store.  And two 8 ounce tubs of Tofutti Vegan Cream Cheese (the non-hydrogenated one).  For the glaze, I used an 8 ounce jar of organic apricot fruit spread.  My 7-cup food processor was just big enough to hold the entire batter.  There are two other cheesecake recipes in this book, but this one appears to be the winner.    Of course, you could really dress this up in many ways–with fresh berries, edible flowers, you name it.  I’ve also served it with my own super-easy strawberry rhubarb compote.

Cheesy Tofu Scramble

I’ve tried three different tofu scrambles now (including this one) and this is the best, the easiest and also a bit creamier than the other two.  At first this recipe looked odd due to the vinegar, but then I read the reviews on Vegweb, and decided to try it.  Serve as a breakfast scramble, or a breakfast burrito, and dress up with salsa, Tofutti sour cream, and slices of avocado.  I’ve changed this recipe just a bit, and added a few vegetables, and adjusted the seasonings to my liking, but the main premise of the original recipe is still here.

CHEESY TOFU SCRAMBLE

Makes:   8  half-cup servings

INGREDIENTS
1 pound firm tofu, squeezed and drained
1 medium onion, diced fine
1 green bell pepper, diced fine
1/4 cup nondairy milk, unsweetened or plain
2 Tablespoons apple cider vinegar
1 Tablespoon water
1 Tablespoon tamari sauce  or  Bragg’s Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon Tabasco sauce  (less if serving to children)
1/8 teaspoon turmeric
1/2 Cup nutritional yeast

1 Tablespoon Earth Balance vegan butter  or  olive oil
1/4 teaspoon fine sea salt
3 to 4 tortillas  (optional, if making burritos)

DIRECTIONS
In a cereal bowl, mix nondairy milk, apple cider vinegar, water, Tamari sauce, black pepper, paprika, Tabasco and turmeric.  Add nutritional yeast to this same bowl, and stir to combine.

In a non-stick pan, heat oil or vegan butter, and salt over medium heat.  Add vegetables and saute for about 3 to 5 minutes.  Crumble tofu into vegetables and cook for 3 minutes, scrambling tofu in pan.  I like to use a wooden spoon or wooden spatula with tofu.  Pour in the liquid mixture and continue to cook until all the liquid is absorbed.

Serve with fresh avocado slices, salsa and Tofutti Sour Cream.   Notes:  Can be eaten as a scramble, or as filling for wraps.  If using in a tortilla, cook it another couple of minutes and make it a bit dryer.

Nutrition per half-cup serving:  Calories 100.  Fat 4g.  Saturated Fat 1g.  Trans Fat 0.  Monounsaturated Fat 1g.  Cholesterol 0.  Sodium 205 mg.  Potassium 9 mg.  Carbs 6.  Fiber 2.  Sugars 2.  Protein 9.  Vitamin A 6%.  Vitamin C 15%.  Calcium 6%.  Iron 6%.

Crispy Tofu Slices with Orange Dipping Sauce

This recipe is from The Kind Diet cookbook by Alicia Silverstone.  And the tofu part is OK, but the sauce is growing on me for several reasons.  It’s versatile; could be used on any Asian savory snack, like little egg rolls or samosas, or even vegan chickn nuggets, for example.  Not only is it pretty, but it’s a lot healthier than store-bought sauces.  I found a jar of Asian Gourmet Chinese Sweet and Sour Sauce in my fridge, and it’s got 27 ingredients in it, and I don’t exactly know what all of them are.  This simple orange/maple dipping sauce has 3 ingredients, one of which I added, and could be made more complex by adding a pinch of cayenne powder, or a half teaspoon of tamarind concentrate, or whatever.  I also think this would be great for little children, and you would skip the cayenne for them, of course.  When I looked online, the main complaint about this recipe was that the sauce was too thin.  So I thickened it with some corn starch and voila, a nice little quick sauce.  As for the tofu, the cookbook says if you don’t have the corn and rice flours on hand, you can just use an all-purpose or whole wheat flour.  I also call for cutting the tofu into thicker slices because the first time I made it, the thinner slices (1/4″) were overwhelmed by even this light coating.  And next time, I’m going to just use plain tofu that I press at home.
*****************************************************
Crispy Tofu Slices with Orange Dipping Sauce

Serves 2 or 3 (depending upon side dishes)

INGREDIENTS
1 (8 oz.) package savory-flavored baked tofu
1/2 C corn flour
1/2 C brown rice flour
safflower oil

2/3 C fresh orange juice
1/3 C real maple syrup
2 tsp corn starch mixed with one tablespoon of water


DIRECTIONS
Cut the baked tofu into slices at least 1/3 or 1/2 inch thick.
Mix flours together in a shallow bowl.
Pour enough oil in a large skillet to cover the bottom of the pan with a thin layer, and heat over medium heat.
Dip each tofu strip into flour mixture and gently shake or remove all excess flour.  Otherwise, it tastes too floury.
Place tofu strips in skillet, and cook until lightly browned on both sides, about 3 minutes per side.
Transfer tofu strips onto a plate lined with paper towels to drain.

In your smallest saucepan, stir together orange juice and maple syrup.
Stir over medium heat until starting to simmer.
While it’s heating, mix 2 teaspoons of corn starch into 1 tablespoon of water, and stir with a small fork into a smooth slurry.
Pour corn starch slurry into orange/maple mixture and keep stirring over medium heat as it comes to a simmer and thickens.  This will take about 5 minutes or so, if I remember correctly.
You can make this sauce a day ahead or hours ahead, and it will thicken slightly more as it chills in the fridge.

Tofu Scramble and Breakfast Burrito

This is the tofu scramble from Everyday Dish TV.  It’s the best out of the two scramble recipes I’ve tried so far.  One caveat is I felt there was too much soy sauce, so I would cut it down to 2 teaspoons next time.   I didn’t use mushrooms but added a chopped garden tomato instead.

I also added:

1/4 teaspoon fine sea salt
1/4 teaspoon white pepper
1 T minced dried onion
1/16th teaspoon turmeric for golden color (you will not taste it)

Aside from decreasing the soy sauce (I use Tamari sauce instead as I think it tastes better), none of my changes are really necessary.  All in all, this is a simple, low-fat recipe, packed with protein and zero cholesterol, and, of course, it’s really good!   This would be a great substitute for scrambled eggs in a traditional breakfast, or in a breakfast burrito, as seen here.  I serve this with salsa, Tofutti Sour Cream, and diced fresh avocado.  I like Mission brand tortilla wraps.  This recipe is a keeper, especially because you can switch it up any way you want, by adding spinach or any other veggies you like.  It would also be good with the Crispy Smashed Potatoes I posted in July 2010.  After all, nobody should be left out at breakfast!

Tempura Dipping Sauce

Quick and easy, this Tentsuyu sauce  is the perfect dipping sauce for vegetable tempura or agedashi tofu.  I got this recipe from Everyday Dish TV.   I just happen to be nuts for Agedashi Tofu and vegetable tempura.  However, I don’t care for the taste of the dried fish used in most dashi sauces.  So, this sauce is PERFECT, both in its humanity AND its gorgeous flavor.  Yesterday I published a post here on panko coated onion rings.  In essence, these onion rings are really a simple vegetable tempura.  Since I had the leftover oil from the onion rings, I decided to go ahead and use the same panko/tempura recipe on a sweet potato that has been lurking around on the counter all week.  And I made this sauce to go with it.  Talk about a blissful lunch.
**************************
Vegan Tempura Sauce,  Vegan Tentsuyu Sauce

INGREDIENTS
1/4 cup mirin
1/4 cup soy sauce
1 cup water
1 tbsp sugar
About 1 tbsp nori shreds or flakes (or very thinly sliced nori)

In a saucepan, combine mirin, soy sauce, water and sugar and bring to a simmering boil. Remove from heat, stir in nori and pour over hot tofu.  Note, I prefer to serve this sauce on the side, for dipping.  Also, I just folded and snipped part of a sheet of nori very finely.