Best 2 Abura Age Deep Fried Tofu Recipes
**Aburaage: The Savory Fried Tofu with Endless Culinary Possibilities**
Crispy, golden, and bursting with umami flavor, aburaage is a deep-fried tofu that holds a cherished place in Japanese cuisine. Crafted from firm or medium tofu, aburaage undergoes a meticulous process of pressing, cutting, and deep-frying, resulting in a delightful textural contrast between its crispy exterior and tender, slightly chewy interior. This versatile ingredient plays a starring role in numerous Japanese dishes, ranging from hearty soups and stews to savory stuffed pockets and sushi rolls. Its unique flavor and texture make it an indispensable component of many iconic Japanese dishes. Discover the art of making aburaage at home with our collection of easy-to-follow recipes. From classic aburaage to variations infused with unique flavors, these recipes cater to diverse culinary preferences. Dive into the world of aburaage and unlock the endless possibilities it offers for creating delicious and authentic Japanese meals.
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
STUFFED AND GRILLED ABURA-AGE [TOFU]
Abura Age is a deep fried tofu. You can find it prepackaged in Asian markets. If you do not have one available you can find the Abura-Age recipe here: Recipe #183563
Provided by That is Dr House to
Categories Soy/Tofu
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To open the abura-age use a round bladed knife and insert gently to open.
- Put in sieve and pour hot water in kettle over it to wash off excess oil.
- Put one slice on chopping board and roll over several times with a rolling pin then cut carefully to make two bags. Repeat with remaining pieces.
- Mix the filling in a bowl. Check and add more shoyu if needed.
- Fill the bags with the filling. Grill or broil under a preheated grill or broiler for 3-4 minutes on high ON EACH SIDE. It should be crisp and lightly browned.
- Cut each bag into four triangles. Arrange on 4 small plates.
- Serve hot.
Nutrition Facts : Calories 144.3, Fat 9.8, SaturatedFat 1.4, Sodium 239.2, Carbohydrate 6.6, Fiber 2.2, Sugar 1.3, Protein 10.6
Tips and Conclusion
Tips:
- To make the perfect abura age, use firm tofu that has been pressed to remove excess water. This will help the tofu hold its shape and crisp up nicely when fried.
- Slice the tofu into thin, even slices. This will help them cook evenly and prevent them from breaking apart.
- Heat the oil to the correct temperature before frying the tofu. If the oil is too hot, the tofu will brown too quickly and not cook through. If the oil is too cold, the tofu will absorb too much oil and become greasy.
- Fry the tofu in small batches to prevent overcrowding. This will help the tofu cook evenly and prevent it from sticking together.
- Drain the tofu on paper towels to remove excess oil after frying. This will help the tofu stay crispy.
Conclusion:
Abura age is a versatile ingredient that can be used in a variety of dishes. It can be served as a snack, appetizer, or side dish. It can also be added to soups, stews, and salads. No matter how you choose to enjoy it, abura age is a delicious and healthy way to add some extra protein to your diet.
With its crispy texture and savory flavor, abura age is a popular ingredient in Japanese cuisine. It can be used in a variety of dishes, from soups and stews to salads and noodles. Abura age is also a good source of protein and fiber. If you're looking for a new and exciting way to enjoy tofu, give abura age a try!
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