To follow yesterday's post, it's about 3 kinds of processed tofu today.
When I say "deep fried tofu", there are 2 kinds, one is abura-age and the other is atsu-age. These are often used to substitute meat.
3. Abura-age 油揚げ
This is the thinner type of deep fried tofu, the one on the left of the picture. It is fried thoroughly to the inside and
doesn't look like tofu anymore but it is. We use this as ingredients for miso soup, shells for inari-zushi (homey
version of sushi which we cook at home occasionally), topping for udon noodle, etc. The spongy texture keeps tasty
soup or seasonings very well. It's a bit oily sometimes so I recommend you to remove excess oil before cooking by
heating it up in a microwave for about 10 ~ 15 seconds and pressing it between paper towels.
4. Atsu-age 厚揚げ
Atsu means thick so this is the thicker version of deep fried tofu, the one on the right of the picture. It is fried only
outside and maintain tofu texture inside but firmer than fresh tofu. We often simmer this with veggies in dashi -
Japanese broth, or grill a bit and eat with grated ginger and soy sauce. This gives body to dishes so I sometimes use
this instead of chicken for example when I don't feel like meat.
And the last one is ganmodoki, which is also deep fried.
5. Ganmodoki がんもどき
This is a tofu fritter made with vegetables and such. Golden brown outside and tofu white inside with some accents
with the ingredients like green onion and carrot. This is often simmered in broth as it keeps the broth really well and
can get so juicy and tasty.
There are several other tofu products like kouyadofu - freeze dried tofu, yuba - tofu skin, yakidofu - grilled tofu, and so on but I think the five above are more often used in home cooking than the others.
Tofu might be mysterious ingredient for some of you but no need to afraid of ! Get one, heat it up and try with grated ginger and soy sauce. You're going to love it !
Hi ! I'm Yoshimi. Here are some updates on TOKYO KITCHEN, Japanese food, Asakusa, Tokyo and more.