Abura Age Deep Fried Tofu Food

ABURA - AGE (DEEP FRIED TOFU)

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.

FRIED TOFU

Steps:

• Lightly grease a non-stick pan with oil.
• Put tamari (soy sauce) in a bowl.
• In another bowl mix yeast and spices.
• Slice tofu into 1/4-inch slices.
• Dip tofu in the tamari and then in the yeast mixture.
• Fry until golden; flip and brown the other side.
• Add a bit of oil if necessary.

DRY-FRIED TOFU

Steps:

• First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
• Heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. Cut your tofu in half lengthwise. Place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). Cut into about 16 triangles or strips.
• Add the tofu pieces to the pan. Leave plenty of room around each piece (you might want to cook it in two batches). Cook VERY SLOWLY over LOW TO MEDIUM heat. Slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. Do NOT use oil. What you want to do is leach all the water out of your tofu in a dry pan. As the tofu cooks, frequently use a spatula to press down on the top of each piece. You should see some water squeezing out and sizzling in the pan.
• When the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. They are done when they are firm and golden on both sides.
• Now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. Place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. Now your tofu is ready to eat or to use in a stir-fry!
• Uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. Try to remember to change the water every day or two until you use it. Cooked tofu can be stored like any other leftovers.

STUFFED AND GRILLED ABURA-AGE [TOFU]

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.