Thinly sliced deep-fried tofu, great for all kinds of sides
Thinly sliced tofu with the moisture removed, then deep fried. "Aburaage" (thin deep-fried tofu) can then be grilled and eaten with soy sauce, or used in soups, stews, or on cooked rice. It can also be opened like a pocket and stuffed with sushi rice to make "inarizushi".
Contains vegetable proteins and a bunch of nutrients from soybeans like soy isoflavone and soy saponin, just like regular tofu. Also rich in calcium! Rinse the outside with boiling water to reduce oil and lower fat content and calories.
It will expire in 3-4 days after refrigerating. If not using immediately, cut into short pieces before freezing since the oil oxidizes quickly.
Here, we introduce the recipes for cooking this ingredient.
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Tips on nutrition, cooking and preparation methods, as well as storage methods to reduce food waste.
How about trying out new flavors? Here we introduce the raw ingredients of and usages for seasonings.
Tips for using and cleaning a variety of kitchen tools, as well as guidance on which dishes to use them for.