Fried tofu is called Aburaage – 油揚げ in Japanese. It’s known as tofu cut into thin slices and fried in oil, but it refers to tofu made in a different way from the normal tofu production method, and then deep fried in oil at the right temperature. The raw material is soybeans.
What kind of food is fried tofu used for?
- Miso soup
- Inari Sushi
We commonly use fried tofu in home cooking. I love to use it as an ingredient in miso soup or inari sushi. Sometimes, I simply roast the fried tofu on the frying pan to remove moisture, and then dipped in soy sauce to enjoy its crispy texture.
- Kitsune soba, kitsune udon
- Kitsune don
It is sometimes boiled with a rich flavor and used as a topping for udon or soba noodles, or served on top of rice.
- Simmered vegetables
- Rice and vegetables cooked in a pot
- Oden
Since it soaks up flavor well, it is useful as an ingredient in simmered dishes, takikomi-gohan (rice and vegetables cooked in a pot), oden, etc.
How to use
The oil oxidizes easily, so it must be prepared by pouring hot water over it to drain the oil or just boil for 2-3 minutes. Also, It has the effect of letting the flavor soak in well. Then cut into desired sizes and use.
I’ll be posting more recipes using fried tofu in the upcoming posts.
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