油煤豆腐
Aburiage dōfu
Deep-Fried Tofu
English Interpretation
Slice tofu thinly and fry in hot oil. Fry both sides until colored, drain the oil, and serve. The inside is plump; the outside becomes crisp.
原文 · Original (1782)
豆腐を薄く切りて、油の熱きにて揚げるべし。両面、色づくまで揚げて、油を切りて供すべし。中ふくよかにありて、外は脆くなり。
Transliteration
Tōfu wo usuku kirite, abura no atsuki nite ageru beshi. Ryōmen, iro-dzuku made agete, abura wo kitte kyō su beshi. Naka fukuyoka ni arite, gai wa morokushiku nari.
Notes & Annotations
Aburiage (油揚げ) is one of the most ubiquitous tofu products in Japanese cooking today, used in miso soup, inari-zushi, and as a pouch for fillings.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Sliced thin
-
vegetable oil 油 for deep frying
-
salt 塩 to taste
Method
Serves 2–3
1. Press firm tofu and slice into pieces about ½ cm thick.
2. Pat completely dry.
3. Heat oil to 170°C (340°F) in a heavy pot.
4. Carefully slide tofu slices into the hot oil. Fry until the bottom is golden brown — about 2 minutes.
5. Flip and fry the second side until golden.
6. Remove with a slotted spoon and drain on paper towels.
Light and crispy outside, tender and warm inside. This is the ancestor of modern aburaage (thin fried tofu). Serve with salt, or drizzle with soy and ginger.
1. Press firm tofu and slice into pieces about ½ cm thick.
2. Pat completely dry.
3. Heat oil to 170°C (340°F) in a heavy pot.
4. Carefully slide tofu slices into the hot oil. Fry until the bottom is golden brown — about 2 minutes.
5. Flip and fry the second side until golden.
6. Remove with a slotted spoon and drain on paper towels.
Light and crispy outside, tender and warm inside. This is the ancestor of modern aburaage (thin fried tofu). Serve with salt, or drizzle with soy and ginger.