Japanese tofu (aburaage-style)
Japan
Prep: 5 minutes
Cook: 35 min
Difficulty: Intermediate
I got inspiration from inari sushis for this caramelised tofu, to add to all your dishes!
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Ingredients
To delight
2
people
300
g
firm tofu
1
càs
vegetable oil
250
ml
water
kombu (kelp)
3
càs
powdered sugar
2
càs
soy sauce (tamari for gluten-free)
càc
olive oil
Directions
Step 1
Cut the tofu block into approx. 5mm-thick slices, and press in a clean towel to remove any excess of water.
Step 2
In a pan, fry them for about 10 minutes, flipping mid-way, until you get a golden colour with a crisp touch.
Step 3
Meanwhile, infuse a small piece of kombu (2×2 cm for 250ml water) in boiling water. Set aside.
Step 4
Boil the fried tofu slices for about 3 minutes to remove any excess of oil.
Step 5
In a pan, dissolve the sugar and soy sauce in the kombu broth.
Step 6
Immerse the boiled tofu slices, cover and let the liquid be absorbed for 15 to 20 minutes.
Step 7
Serve warm or keep refrigerated and add to other dishes.
