Crispy Golden Deep-Fried Tofu Triangles
Crispy Golden Deep-Fried Tofu Triangles, also known as Abura-age, are a delightful addition to any meal. This Japanese specialty features firm tofu fried to a perfect golden brown, resulting in a crunchy exterior that contrasts beautifully with the soft, creamy interior. While often enjoyed in soups, noodle dishes, or atop a steaming bowl of rice (domburi), these versatile treats also shine when served simply with a side of soy sauce for dipping. Making them at home is a rewarding process that lets you achieve the ideal texture and flavor, and with just a few simple steps, you'll have a delicious snack or ingredient that can elevate many dishes.
N/A
Servings
N/A
Calories
2
Ingredients
Ingredients
Firm Tofu
250 g (Wrapped and pressed to remove moisture.)
Vegetable Oil
600 ml (For deep frying.)
Instructions
1
Begin by removing excess moisture from the firm tofu. To do this, wrap the tofu block in a clean kitchen towel and place it between two cutting boards. Apply a weight on top to help press the moisture out. Allow it to stand for at least 1 to 2 hours.
2
Once the tofu is adequately pressed, cut it into triangle shapes, each measuring about 2 inches long. Take care to ensure the pieces are uniform for even frying.
3
In a wok, pour in the vegetable oil and heat it over medium-high heat. To test if the oil is ready, dip the end of a chopstick into the oil; if bubbles form around it, the oil is hot enough. Avoid using the oil if it begins to smoke.
4
Using a spatula, gently slide the tofu triangles into the hot oil, one by one, ensuring not to overcrowd the wok. Fry the tofu for about 3-4 minutes, or until they turn golden brown, flipping them halfway through to ensure even cooking.
5
Once the tofu is golden and crispy, remove it from the oil using a slotted spoon and place it on a draining rack or paper towels to absorb excess oil.
6
For an extra crispy finish, return the drained tofu to the hot oil for a second frying, about 1-2 minutes more. This step enhances the color and texture.
7
After the second fry, allow the tofu to drain once more, then transfer the fried pieces to a colander.
8
To remove any remaining oil, run very hot water over the fried tofu. You can do this by placing the colander in the sink and letting the hot tap water flow over the tofu while simultaneously pouring boiling water from a pot over them.
9
Finally, carefully pat the tofu dry with a clean towel and serve immediately with rice, noodles, and a drizzle of shoyu, or use them as a flavorful ingredient in other dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Abura-age?
Abura-age is a Japanese specialty consisting of firm tofu that has been deep-fried into crispy, golden triangles.
What type of tofu is best for this recipe?
You should use firm tofu for this recipe to ensure it holds its shape during the pressing and frying process.
How long should I press the tofu?
The tofu should be pressed for at least 1 to 2 hours to remove as much moisture as possible.
Why do I need to press the tofu before frying?
Pressing the tofu removes excess water, which helps achieve a crispier texture and prevents the oil from splattering excessively.
What is the best way to press tofu at home?
Wrap the tofu in a clean kitchen towel, place it between two cutting boards, and put a weight on top.
How should I cut the tofu?
Cut the pressed tofu into triangle shapes, with each piece measuring approximately 2 inches long.
What kind of oil should I use for deep frying?
Vegetable oil is recommended for deep frying these tofu triangles due to its high smoke point.
How can I tell if the oil is hot enough?
Dip the end of a chopstick into the oil; if bubbles form around the tip, the oil is ready for frying.
What should I do if the oil starts to smoke?
If the oil begins to smoke, it is too hot. Reduce the heat immediately and do not add the tofu until the temperature stabilizes.
How do I add the tofu to the wok safely?
Use a spatula to gently slide the tofu triangles into the hot oil one by one to avoid splashes.
How long is the initial frying time?
Fry the tofu for about 3-4 minutes during the first round until they turn golden brown.
Should I flip the tofu while it is frying?
Yes, flip the triangles halfway through the frying time to ensure they cook evenly on both sides.
Is it okay to fry all the tofu at once?
No, you should avoid overcrowding the wok to maintain the oil temperature and ensure even frying.
How do I remove the fried tofu from the oil?
Use a slotted spoon to lift the tofu out of the oil and transfer it to a draining rack or paper towels.
What is the benefit of frying the tofu twice?
A second fry for 1-2 minutes enhances the golden color and creates an extra crispy exterior texture.
How long is the second frying step?
The second frying step should only take about 1 to 2 minutes.
Why is hot water poured over the tofu after frying?
Running very hot or boiling water over the fried tofu helps remove any remaining surface oil.
What is the best way to rinse the oil off the tofu?
Place the tofu in a colander in the sink, run hot tap water over them, and then pour boiling water from a pot over them.
How do I dry the tofu after rinsing it with water?
Carefully pat the tofu triangles dry with a clean kitchen towel.
What is the texture of these fried tofu triangles?
They have a crunchy, golden exterior and a soft, creamy interior.
Can I serve these with a dipping sauce?
Yes, they are delicious when served simply with a side of soy sauce or shoyu for dipping.
How else can I use these tofu triangles in cooking?
They can be added to soups, noodle dishes, or served atop rice bowls known as domburi.
Is this recipe suitable for vegetarians?
Yes, this recipe is completely vegetarian and vegan-friendly.
Are these tofu triangles healthy?
While deep-fried, tofu is a good source of protein, and the rinsing step helps reduce excess surface oil.
Can I store leftover fried tofu?
Yes, you can store them in the refrigerator and use them later as an ingredient in other cooked dishes.
What is shoyu?
Shoyu is the Japanese term for soy sauce, which is a common accompaniment for this dish.
Do I need a special pot for this?
A wok is recommended for frying, but any deep, heavy-bottomed pot will work.
How many ingredients are needed?
The base recipe only requires two main ingredients: firm tofu and vegetable oil.
Can I make these triangles ahead of time?
Yes, they can be prepared in advance and added to other recipes, though they are crispiest when served immediately.
What is the final step before serving?
The final step is to pat them dry after the water rinse and serve them immediately while they are still warm.