Atsuage (Deep-Fried Tofu)
Ingredients
- 500 gfirm tofu (cut into large 4cm cubes)
- 750 mlPeanut oil (for frying)
- 100 mldashi stock (liquid)
- 2 tbspsoy sauce
- 1 tbspmirin
- 50 gKorean radish (finely grated)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 tbspbonito flakes (for garnish)
- 1 pinchGinger powder
- 10 gFresh ginger (grated)
Method
A golden, firm crust that cracks under the teeth, revealing a silky and hot tofu heart. The umami sauce lightly soaks the fried skin for a sharp contrast in textures.
- 1
Wrap the firm tofu in a clean cloth. Place a weight on top for 20 minutes to extract the water. The tofu must be dry to the touch to brown well without splashing.
- 2
Heat the peanut oil to 180°C. Immerse the tofu blocks. When the skin becomes rigid, a uniform golden brown and the tofu rises to the surface, remove them to a wire rack.
- 3
In a small saucepan, mix the dashi, soy sauce, and mirin. Bring to a simmer. The sauce should be clear and lightly coat the back of a spoon.
- 4
Plate the hot tofu. Garnish with grated Korean radish, grated fresh ginger, and chopped green onions. Pour the hot sauce over and finish with the bonito flakes that wave with the heat.
Frequently asked questions
How do you get this dish right?
- For an even thicker crust, coat the tofu cubes in a bit of cornstarch before frying.
- The oil must be very hot: if you drop a piece of bread and it browns in 30 seconds, it's ready.
How long does this dish keep?
Keeps for 2 days in the fridge. To regain crispiness, put them in a hot oven or air fryer for 5 minutes, never in the microwave.
