Homemade Atsuage (Soft on the inside, crispy on the outside)
All you need is a block of firm tofu in the fridge, to enjoy this super-delicious, freshly fried, and crispy astuage anytime.
Drain the excess water from the tofu by setting a weight on top, as this will make the tofu firm and dense. This is the most important step of this recipe. By removing the excess water, the flavor of the atsuage will become richer. Recipe by UMA1001
Homemade Atsuage (Soft on the inside, crispy on the outside)
All you need is a block of firm tofu in the fridge, to enjoy this super-delicious, freshly fried, and crispy astuage anytime.
Drain the excess water from the tofu by setting a weight on top, as this will make the tofu firm and dense. This is the most important step of this recipe. By removing the excess water, the flavor of the atsuage will become richer. Recipe by UMA1001
Cooking Instructions
- 1
In a shallow container, place a rack on the bottom, and place the firm tofu wrapped with a kitchen cloth on top. On top of the tofu, place a weight (in the photo, I placed a cup filled with 300 ml of water), and set aside to drain excess water for about 20 minutes.
- 2
The thickness of the drained tofu should be about 3/5 it's original size. You could use paper towels instead of a kitchen cloth for the process.
- 3
Wipe off any excess water on the surface of the tofu with a paper towel, heat the oil to 180-200°C, and deep-fry until all sides are crispy.
- 4
Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
- 5
Transfer to a plate, serve with condiments, and enjoy. Drizzle on kombu ponzu or soy sauce to taste.
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