I always find it difficult to explain my diet to others. Technically, I’m vegetarian, as I do eat eggs, though I eat vegan about 75% of the time, and a lot of that is raw. No dairy (except for the occasional cheese), and I only consume cage-free eggs from pastured hens which means things like mayonnaise, many staple vegetarian foods like quiche or eggs florentine, fresh pastas, and delicious custardy desserts are a no-go, unless I make them at home. But, something I can never get used to is homemade mayonnaise. I don’t like it homemade. I just don’t. And, since I don’t know where the eggs come from in pre-prepared varieties, I’ve found myself avoiding it all together. So, I had been using Vegenaise for the last few years up until recently when I was sent a sample of Nasoya’s Nayonaise to try. I’ve been using their tofu and wonton wrappers for quite some time, so I figured I’d put Nasoya to the ultimate test and try Nayonaise in a dish I’ve been DYING to vegan-ize for a guilty little pleasure: Morimoto’s Rock Shrimp Tempura with Wasabi Aioli. That’s where my vegan tofu tempura was born.
I swapped the rock shrimp for large dice-sized cubes of tofu, and whipped up a batch of vegan wasabi aioli using Nayonaise, wasabi (obvs), some dashi, and miso to add a little hit of umami. If you have a deep-fryer at home, go to it (I’m jealous); if not, use a wok or sauce pan to heat the canola oil and deep fry the tofu.
I have to say, I was rather pleased with how these turned out and even found myself literally being chased around the apartment (I’m not the best at sharing) by my hubby who HAD to have a bite. Success.