How to fry Extra-Firm Tofu?
ABURA-AGE (deep fried tofu) Deep fried tofu, or abura-age, 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 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. 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
