Just Tofu Homemade Aburaage

Name: Just Tofu Homemade Aburaage
Cuisine: American
Ingredients: 1 as much as you'd like Firm tofu

I really, really wanted to make the "takoyaki-sized inari sushi" that I saw at a department store.
If you don't do it right, they turn out like a tough sponge. I've been down that road before. For best results, use pure and firm tofu.

I referred to many websites for inspiration. You must fry one slice to test. Unfortunately, if it doesn't spread out, then you can't make aburaage. Use the tofu for other dishes like mapo tofu. Recipe by Motokuma

cookpad.japan @cookpad_jp

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Ingredients

1as much as you'd like Firm tofu

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Steps

1

Slice the tofu into 1.5 cm-thick slices.
2

Wrap the tofu in a paper towel and put a 500 g weight on top. Let sit for 2 hours. Change the paper towel frequently.
3

Take the weight off, and let sit for minimum 1 hour without taking the tofu out of the paper towel. I left them in the fridge overnight. Don't forget to change the towel once in a while.
4

To test, fry one slice for 5 minutes in low temperature (about 130℃). If the tofu has been drained well, it should ideally spread about 1.5 times its original size. If it doesn't, then the draining wasn't enough. If this is the case, use the tofu for some other dish.
5

Drain any excess oil, and fry again in medium temperature (about 160℃). Now they're looking like aburaage!
6

The fried aburaage are quite firm immediately after they've been fried a second time. Wrap them up in plastic wrap, and microwave until the inside of the microwave turns white with steam.
7

Done! I seasoned them before simmering. Please wait a bit more for the photo of inari sushi!!
8

Voila! Now I can make inari sushi in any size I want!