Atsuage Recipe Thick Deep Fried Tofu

When eaten fresh from the fryer, the golden brown crust is crispy and quickly absorbs any seasoning you pour over it. This makes it a delicious alternative to hiyayakko (chilled tofu) and yudoufu (boiled tofu). As the deep fried tofu cools, it will lose its crispness, but the browned outer layer takes on a firm, meaty texture, and it will absorb the flavors of whatever you cook it with. This makes it a delicious protein-rich addition to miso soup, stews, and stir-fries.

Why This Recipe Works?

Salting the tofu helps remove excess water in the tofu through osmosis while lightly seasoning it. Adding weight on top of the tofu accelerates this process. Adding a bit of toasted sesame oil to the frying oil helps mask the soybean taste while imparting a nutty flavor. Frying the tofu slowly in moderately hot oil allows the outside to brown evenly while retaining the soft texture of the tofu on the inside.

Ingredients for Atsuage

Tofu - Medium firm tofu (a.k.a. momen tofu)tends to work best for making Atsuage because it has a low enough moisture content to allow the outside to brown, while the inside stays soft. Firmer styles of tofu will work, but the inside will be drier. Silken tofu may work if you press enough water out of it, but it will be much more challenging to handle. Oil - Any neutral-flavor vegetable oil with a high smoke point will work. It’s expensive, but rice bran oil is my favorite oil for deep-frying. I also recommend adding about a tablespoon of toasted sesame oil, which will help cover up the soybean taste of the tofu while lending a deeper flavor. Salt - The salt is used to draw excess water out of the tofu through osmosis. I just use regular table salt for this. Condiments - If you’re not using the atsuage as an ingredient, it’s delicious topped with condiments such as scallions and grated ginger and can be seasoned with a drizzle of soy sauce, ponzu, or one of my gyoza sauces.

How to Make Atsuage

The first thing you need to do is drain the tofu of excess water. I find that salting helps to draw the water out faster. Just sprinkle every surface of the blocks of tofu with salt and set them on a wire rack set over a try. Set another tray on top of the tofu and weigh it down with water or cans. Don’t go overboard with the weight, or the tofu will crumble. I usually let the tofu drain for about an hour. When the tofu is almost ready to fry, start preheating two to three inches of vegetable oil in a heavy-bottomed pot to 340°F (170°C) over medium heat. Use a deep pot, and not a frying pan here because the high moisture content of the tofu can cause the oil to bubble over if the pot you use is too shallow. I also like to add a bit of toasted sesame oil to give the Atsuage a nice nutty flavor. Wipe off any excess moisture on the surface of the tofu with a paper towel and gently lower the blocks into the oil. I recommend using long chopsticks or tongs as a ramp to gently slide the tofu into the oil, so you don’t splash oil all over the place. Fry the tofu on one side for 4-5 minutes, flip it over, and fry the other side for another 4-5 minutes or until the surface of the tofu is golden brown and crisp. Transfer the fried tofu to a paper towel-lined rack to drain off any excess oil. The fresh Atsuage cut into bite-size pieces can be served hot with condiments such as chopped scallions and grated ginger with soy sauce. However, if you plan to use it as an ingredient in other Japanese dishes, let it cool to room temperature, and then you can store it in a sealed container in the refrigerator until you’re ready to use.