Is it easy to get aburaage in your area? If the answer is no, how about firm tofu?
If the answer is yes, you can easily make aburaage at home. All you need to do is dry…
Then, dry some more.
Fry in the oil at a low temperature.
And again at a higher temperature…
And voila! Homemade aburaage even with the iconic pouch!
Wanna know how it’s done? Keep reading to find out!
What is Aburaage?
Aburaage (油揚げ), also known as “usu-age (薄揚げ)” or “age (揚げ)” in some regions, is basically thin slices of tofu that have been dried and deep-fried to golden perfection. The outcome is a slightly puffy, protein-rich pocket with a crispy exterior and tender interior that’s become a staple in Japanese cooking.
The story behind aburaage is as interesting. It was originally created as a smart substitute for meat during a time when Buddhism had a big impact on Japanese eating habits. Shojin ryori (精進料理) is an ancient Japanese plant-based diet. It was the main diet for Buddhist monks who were not allowed to eat animal products.
To get that satisfying texture of meat, some creative cooks tried out different ways of preparing tofu. After a lot of trial and error, aburaage was born. While it’s not exactly like meat, two key innovations brought it closer to the desired consistency:
- Reducing the water content
- Deep-frying it twice
These techniques took plain tofu to the next level, making it a more complex and satisfying ingredient that can stand on its own in a variety of dishes.
Today, tofu plays an indispensable supporting role on Japanese dining tables, and is often used in dishes such as miso soup and udon noodles.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Homemade Aburaage from scratch. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Slice a block of firm tofu lengthwise into four thin equal slices.
Firm tofu is typically used to make aburaage, as it has less water content and a firmer texture than silken tofu, making it less likely to fall apart during cutting and frying.
Wrap each slice in kitchen paper.
Then again in a clean tea towel.
Place the wrapped tofu on a plate and set a heavy pot or weight on top.
Refrigerate overnight to press out excess moisture.
Remove the pressed tofu from the refrigerator and unwrap it.
Gently pat the slices dry with fresh paper towels to remove any remaining moisture.
Preheat your frying oil to 120℃ (250°F) in a deep pot or fryer.
Use a thermometer to ensure accurate temperature control, as this is key to properly puffing the tofu.
Carefully add the tofu slices to the preheated oil.
Fry at this low temperature for 5 minutes on each side. You’ll notice the surface of the tofu becoming puffier during this stage.
This low-temperature fry allows the moisture inside the tofu to create steam, forming the signature pocket in aburaage.
Using a slotted spoon or spider skimmer, remove the tofu from the oil and place it on a wire rack to drain excess oil.
Increase the temperature of the frying oil to 160℃ (320°F).
Once the oil reaches 160℃ (320°F), carefully return the tofu to the oil. Fry at this higher temperature, turning frequently for even browning on both sides.
When both sides of the tofu are light golden brown, remove it from the oil using a slotted spoon or spider skimmer. Place the aburaage on a wire rack or paper towel-lined plate to drain any excess oil.
Allow it to cool slightly before using in your recipe or storing for later use.
For best results, refrigerate and consume within 3 days.
I hope you enjoy this Homemade Aburaage recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Use This Aburaage For These Recipes
Homemade Aburaage (Twice Fried Tofu Pouches)
Equipment
- Mesh spoon
Ingredients
- 400 g firm tofu
- cooking oil for deep frying
Instructions
- Drain 400 g firm tofu and cut it horizontally into four thin slices.
- Wrap them in kitchen paper.
- Then wrap with a clean tea towel.
- Place them on a plate and weigh down with a heavy object, then rest in the refrigerator overnight.
- Preheat a deep pot of cooking oil to 120 °C (248 °F). Take the tofu from the refrigerator, unwrap it and pat it dry with fresh kitchen paper.
- Once the oil is heated, add the tofu slices to the pot and fry for 10 minutes, turning halfway through.
- Use a mesh spoon to transfer the tofu to a wire rack, then increase your oil temperature to 160 °C (320 °F). Place the tofu back into the oil and fry until lightly golden, turning occasionally for even coloring.
- Transfer to a wire rack and allow any excess oil to drain off.
- Cool before use or store in a sealed container in the refrigerator for up to 3-4 days. Enjoy with soup, udon or sushi!
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