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–+ servings

Homemade Aburaage (Twice Fried Tofu Pouches)

Prep Time5 minutes
Cook Time15 minutes
Pressing Time8 hours
Total Time8 hours 20 minutes
Author Yuto Omura
Servings 4 sheets

Ingredients 
 

  • 400 g firm tofu
  • cooking oil for deep frying

Instructions 

  • Drain 400 g firm tofu and cut it horizontally into four thin slices (approximately 1cm or 3/8 inch thick).
    Four slices of tofu on a wooden chopping board
  • Wrap them in kitchen paper.
    Four slices of tofu on a blue plate covered with kitchen paper
  • Then wrap with a clean tea towel.
    Tofu slices wrapped with a teal tea towel
  • Place them on a plate and weigh down with a heavy object, then rest in the refrigerator overnight.
    Tofu slices wrapped with a tea towel and weighed down with a pot of water
  • 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.
    Four slices of pressed tofu on a blue plate covered with kitchen paper
  • Once the oil is heated, add the tofu slices to the pot and fry for 10 minutes, turning halfway through.
    Two slices of tofu puffed up duing frying in a pot of oil at a low temperature
  • 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.
    Two slices of tofu frying in a pot of oil at a higher temperature for second fry
  • Transfer to a wire rack and allow any excess oil to drain off.
    Homemade aburaage (twice fried tofu pouches) draining on a wire rack in a metal container
  • Cool before use or store in a sealed container in the refrigerator for up to 3-4 days. Enjoy with soup, udon or sushi!
    adding canned shredded crab to inarizushi