Homemade Atsuage is Delicious

6 comments

1. I know a lot of people aren’t into tofu, but I like to think of it as a blank canvas you can use to paint on different textures, tastes, and flavors. One way to do this is to deep fry it, which develops a meaty outer layer that turns the tofu into a flavor magnet.
   There are a bunch of different styles of fried tofu, including aburaage, kyoage, and ganmodoki, but this one is called Atsuage which literally means “thick fried”. It’s made by pressing and draining a whole block of tofu before frying it until it’s golden brown and crisp on the outside but still soft and creamy on the inside. Atsuage makes for a delicious appetizer garnished with scallions and ginger and drizzled with a little soy sauce, but it’s also a fantastic ingredient in stir-fries and stews. The browned skin not only helps the tofu to hold its shape, but it also absorbs flavors like a sponge. If you want more details on the technique I have a [instructions here](https://youtu.be/qCBlN6UHKfI).

2. This is so cool! I miss tofu I’ll have to try this

3. Very nice

4. This looks absolutely divine.

5. I’m amazed at the food photography here, it looks seriously amazing

6. Love to see tofu on this sub 😍 looks silky crunchy and delicious