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Sweet and Savory Vegan Tofu Eel 🀀 π•πžπ πšπ§ π‘πžπœπ’π©πžπŸ€€

Sweet and Savory Vegan Tofu Eel 🀀 π•πžπ πšπ§ π‘πžπœπ’π©πžπŸ€€

Servings size: 4 pax

Cuisine Tags: Vegan, vegetables, vegan fish, tofu


  • 180g cotton tofu
  • 50g burdock roots
  • 50gΒ  Yamato yam (chinese yam) [or 20g Yamato yam powder + 50ml water]
  • 1/2 cup ground flourΒ Β Β Β Β Β Β Β 
  • An appropriate amount of saltΒ 
  • 1 piece of grilled seaweed (cut into 8 equal parts (3cm Γ— 5cm))
  • An appropriate amount of pepper
  • An appropriate amount of frying oilΒ 


  • 3 tbsp soy sauce
  • 3 tbsp Mizuame
  • Some soup stock


  1. Prepare the tofu by draining it, and then pressing it for 30 minutes
  2. Put the dried tofu, burdock root and yamato yam in a food processor or blender to blend them.
  3. Finely chop the onions.
  4. In a large mixing bowl, add tofu mixture, onion, salt and ground flour and mix well.
  5. Portion them into 8 servings and then transfer them to the top of a grilled seaweed.
  6. Thinly cut the tofu mixture part way through to give an amazing flaky texture that is so similar to fish.
  7. Heat the oil to about 180 ℃ and deep-fry them till golden brown.Β 
  8. Put all the <A> ingredients in a pan and cook them for 1-2 minutes.
  9. Serve it on a plate with some carrots and cucumber slices and add the sauce and some pepper on the top.

Pro Tips:

  • You can substitute Mizuame with corn syrup or rice syrup.
  • If the dough is thick and loose, add more ground flour.

Recipe By: Certified Cooking School Lima Lecturer, Ryohiro MoriΒ 

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