ABURA - AGE (DEEP FRIED TOFU)
Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok for the deep frying and a colander for rinsing and draining. Deep fried until crisp and golden brown on the outside, abura-aga is amazingly white and soft on the inside! Preparation time includes pressing time.
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
- Now cut the tofu block into triangle shapes, about two inches long.
- Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
- If the oil smokes it is too hot.
- Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
- Fry on both sides until golden brown.
- Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
- Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
- This deepens their golden color and makes them nice and crisp.
- Place once again on the grill to drain and cool.
- The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
- Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.
Nutrition Facts : Calories 2422.8, Fat 268.2, SaturatedFat 35.2, Sodium 18.9, Carbohydrate 2.7, Fiber 1.4, Sugar 0.9, Protein 12.9
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Tahir Shah
[email protected]This recipe looks delicious! I can't wait to try it.
egye Gege
[email protected]I'm allergic to soy. Is there a substitute for tofu that I can use in this recipe?
Prince awais Malik
[email protected]This recipe is missing some important steps. It doesn't say how to prepare the tofu before frying it.
123 000
[email protected]I followed the recipe exactly, but my abura age didn't turn out crispy. What did I do wrong?
Liv
[email protected]I was a bit disappointed with this recipe. The abura age was too oily for my taste.
Mirza Ali
[email protected]This recipe is a keeper! I'll definitely be making it again.
BASE5NYC
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The abura age was crispy and flavorful.
Darius Silber
[email protected]I made this for my family and they loved it! Even my picky kids ate it all up.
Emma Grenning
[email protected]This recipe was so easy to follow, even for a beginner like me. The abura age turned out great!
Ayesha Abro
[email protected]I've never had abura age before, but it was really good! The flavor was mild and delicate, and it had a nice chewy texture.
Elizabeth Burnsed
[email protected]The tofu was crispy on the outside and soft on the inside, just like I like it. I added it to a miso soup and it was perfect.
Bayleigh Tammy
[email protected]Abura age is a delicious and versatile tofu dish that's easy to make at home. I love using it in soups, stir-fries, and salads.