Best Stuffed And Grilled Abura Age Tofu Recipes

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

STUFFED AND GRILLED ABURA-AGE [TOFU]

Steps:

• To open the abura-age use a round bladed knife and insert gently to open.
• Put in sieve and pour hot water in kettle over it to wash off excess oil.
• Put one slice on chopping board and roll over several times with a rolling pin then cut carefully to make two bags. Repeat with remaining pieces.
• Mix the filling in a bowl. Check and add more shoyu if needed.
• Fill the bags with the filling. Grill or broil under a preheated grill or broiler for 3-4 minutes on high ON EACH SIDE. It should be crisp and lightly browned.
• Cut each bag into four triangles. Arrange on 4 small plates.
• Serve hot.

ABURA - AGE (DEEP FRIED TOFU)

Steps:

• Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
• Now cut the tofu block into triangle shapes, about two inches long.
• Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
• If the oil smokes it is too hot.
• Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
• Fry on both sides until golden brown.
• Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
• Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
• This deepens their golden color and makes them nice and crisp.
• Place once again on the grill to drain and cool.
• The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
• Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.