By PinkCherryBlossom on August 28, 2006
"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."
Serving Size: 1 (419 g)
Servings Per Recipe: 2
"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!"