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Crispy Aburaage (Japanese Fried Tofu Pouch) Recipe

Aburaage (Japanese Fried Tofu Pouch)

There's something truly special about the warm, comforting aroma of fried tofu wafting through the kitchen. If you've ever enjoyed the delightful crunch of Aburaage, or Japanese fried tofu pouches, you'll know just how memorable this dish can be.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course: Main Course, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Aburaage
  • 1 block firm tofu holds its shape well when fried
  • Vegetable oil for frying
  • Soy sauce (optional)
  • Mirin (optional)

Equipment

  • Deep Skillet
  • Kitchen Towel
  • Slotted Spoon

Method
 

  1. Step 1: Start by draining the tofu. Wrap it in a clean kitchen towel and place a weight on top to press out excess moisture for about 30 minutes.
  2. Step 2: Once the tofu is pressed, carefully cut it into 1/2-inch thick slices.
  3. Step 3: In a deep skillet or pot, heat vegetable oil over medium heat.
  4. Step 4: Once the oil is hot, carefully add the tofu slices to the skillet. Fry them until they turn golden brown and crispy, about 3-5 minutes on each side.
  5. Step 5: Use a slotted spoon to remove the tofu from the oil and place it on a paper towel-lined plate to absorb any excess oil.
  6. Step 6: Drizzle with soy sauce and mirin before serving for an extra burst of flavor if desired.

Notes

Make sure to press the tofu well for a crispy texture. Leftovers can be stored in an airtight container in the fridge for about 3 days.