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Abura-age (deep fried tofu) / Tofu Recipe

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Introduce Deep fried tofu, or abura-age.
Deep fried tofu 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 tofu / Image

Deep fried until crisp and golden brown on the outside, abura-aga is amazingly white and soft on the inside! Here is how you make deep fried tofu.


Inari-zushi / Image

INGREDIENTS

1 block of regular firm tofu
A wok or large deep pan
1 small bottle of vegetable oil (about 20 fluid oz./or 600 ml)
I small pot of boiling hot water
large plastic or metal colander

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 (see drawing), 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 magine 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.

By J.S. on Jan 12, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。