2 Reviews

This recipe is perfect. My husband is Japanese and we eat this often in Japan. I wanted to make it for us when we are home in the USA. I followed the directions almost exactly, except I didn't cut the tofu into triangles and I didn't fry it the second time, because it was a beautiful color from the start. Rinsing in the boiling water until it is soft is the ket to making it taste authentic. It's not crispy after that, and it's not supposed to be! Thanks for posting the recipe! Arigato!

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Chef Goldiegirl April 11, 2009
Abura - Age (Deep Fried Tofu)