Abura Age Deep Fried Tofu Recipes

STUFFED AND GRILLED ABURA-AGE [TOFU]

Stuffed and Grilled Abura-Age [tofu] image

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

Ingredients

500 g tofu (abura age)
4 spring onions, trimmed, chopped fine
1 tablespoon shoyu
1 garlic clove, grated
3 tablespoons toasted sesame seeds

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

ABURA - AGE (DEEP FRIED TOFU)

Abura - Age (Deep Fried Tofu) image

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

Ingredients

1 (250 g) package of regular firm tofu
600 ml vegetable oil

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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