Home-made Atsuage (Deep Fried Tofu)

Method10 steps

1. 1

   Step 1: Slice the entire 300 g block of fresh momen tofu horizontally into two slabs about 2–2.5 cm thick. A slightly thinner slab is fine; very hard tofu is unsuitable because the center should remain soft.

   Uses 300 g fresh momen tofu (regular tofu, not very hard tofu)

2. 2

   Step 2: Place both tofu slabs from step 1 on a clean towel or kitchen paper on a cutting board. Cover with another towel or sheet of paper, then put a tray with a small weight or an inverted large plate on top.

   Uses two fresh tofu slabs

3. 3

   Step 3: Tilt one end of the cutting board from step 2 so water can drain into the sink. Leave both covered tofu slabs to drain for about 10–15 minutes.

   Drain both tofu slabs · 13 minUses covered lightly weighted tofu slabs

   
4. 4

   Step 4: Put enough frying oil into a suitable saucepan or frying pan to give at least 3–4 cm depth. Heat to about 175°C (347°F).

   Uses Oil for deep-frying, enough for at least 3–4 cm depth

5. 5

   Step 5: Pat the first drained tofu slab from step 3 dry with kitchen paper. Lower it gently into the hot oil from step 4 using a slotted metal spatula or flat sieve spoon. Keep the second slab aside. The initial bubbles from the tofu moisture will settle.

   Uses First of the two drained tofu slabs · hot deep-frying oil

6. 6

   Step 6: Fry the first tofu slab from step 5 for about 4–5 minutes, turning halfway with the spatula or sieve spoon, until its outside is firm and lightly golden on both sides.

   Fry one tofu slab · 5 minUses first tofu slab in the hot oil

7. 7

   Step 7: Lift the first fried slab from step 6 onto a paper-lined plate to drain. Repeat steps 5–6 with the second drained slab from step 3, using the same frying oil heated to about 175°C. Drain it beside the first slab.

   Uses first golden fried tofu slab · Second of the two drained tofu slabs · same deep-frying oil

   
8. 8

   Step 8: Cut each drained fried slab from step 7 in half lengthwise, then into four crosswise sections, giving eight bite-size blocks from each slab.

   Uses two drained fried tofu slabs

9. 9

   Step 9: Divide all the cut atsuage from step 8 between two side-dish plates. Top with the optional chopped scallions and grated ginger to taste.

   Uses cut fried tofu blocks · Finely chopped scallions, to taste, optional · Grated ginger, to taste, optional

   
10. 10

    Step 10: Drizzle soy sauce to taste over the topped atsuage from step 9 and serve while hot.

    Uses two plates of topped atsuage · Soy sauce, to taste for serving