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Top 5 dishes made from ‘Abura-age’ (Fried Thin Tofu)
1 . Spicy Cucumber & Abura-age
Spicy Cucumber & Abura-age
I have been crazy about ‘Lao Gan Ma’ brand Crispy Chilli Oil lately. I am using it for very many things. It seems it is not spicy enough for some people, but probably that’s the reason why I enjoy it so much. Today I mixed it with ‘Ponzu’ to make a sauce and dressed Cucumber and ‘Abura-age’ (Fried Thin Tofu) with the sauce. It is Vegan, but of course you can replace ‘Abura-age’ with Chicken OR other protein. This was supposed to be 2 servings, but I ate all of it.
Ingredient
1 pinch
Salt
1 sheet
‘Abura-age’ (Fried Thin Tofu)
1/2-1 tablespoon
Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil
Cooking instructions
* Step 1
Cut Cucumber into bite-size pieces. I cut it diagonally as I was rotating it on a cutting board. Place in a mixing bowl, add 1 pinch Salt and mix, and set aside.
* Step 2
Cut 1 sheet Abura-age (Fried Thin Tofu) into bite-size pieces. Cook in a frying pan over medium low heat until nicely browned and crispy.
* Step 3
Add ‘Ponzu’ (OR Soy Sauce & Rice Vinegar), Crispy Chilli Oil and Spring Onion to Cucumber, and mix well. Add ‘Abura-age’ and combine.
* Step 4
Sprinkle with Toasted Sesame Seeds and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Vegan ‘Okowa’ Glutinous Rice
Vegan ‘Okowa’ Glutinous Rice
I often add Chicken OR Pork to this type of Glutinous Rice dish, but making it Vegan is easy. I used Abura-age (Fried Thin Tofu) for this Vegan version. It’s a good source of protein and a wonderful flavour comes out of it. I added Edamame as well, so this dish contains plenty of protein. Bamboo Shoot can be a great addition. You might think this dish tastes bland, but this is the typical Japanese flavour, which I love very much.
Ingredient
1/2
Carrot
1 sheet
‘Abura-age’ (Fried Thin Tofu)
1/2 cup
Edamame Beans *thawed if frozen
320 ml
Water
1 teaspoon
Kombu (Kelp) Dashi Powder
1/2 teaspoon
Salt
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Slice OR cut Shiitake, Carrot and ‘Abura-age’ (Fried Thin Tofu) into small pieces.
* Step 2
Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 4
Scatter Shiitake, Carrot and ‘Abura-age’. Gently pour the soup over, but DO NOT stir.
* Step 5
Press the Cook/Start button. When the rice is cooked, add Edamame and let them steamed for 10 minutes, then gently mix to combine.
* Step 6
Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Vegan Soba Soup
Vegan Soba Soup
On this website, I have shared my recipe ‘Monk’s Vegan Soup’, that is called ‘Kenchin-jiru’ in Japan. ‘Kenchin-jiru’ is 100% plant-based soup that originated several centuries ago from a temple where Buddhist monks prepared the soup. ‘Kenchin-jiru’ is still very popular and Soba Noodles are often added to it. I am not Vegan but I enjoy this dish very much.
Ingredient
2-3 teaspoons
Sesame Oil
1/2
Carrot
1 pinch
Salt
6 tablespoons
Soy Sauce
1 sheet
Abura-age (Fried Thin Tofu)
5 cups
Water
10 cm
Kombu (Kelp)
4-5
Dried Shiitake
Cooking instructions
* Step 1
Prepare the stock first. Place cold Water in a large bowl or pot, add cleaned Kombu (Kelp) and Dried Shiitake, and soak for at least 1-2 hours.
* Step 2
*Note: Softened Shiitake can be cleaned and cut into small pieces and added to the soup later, but DO NOT add the softened Kombu to the soup. Kombu will get slimy and unpleasant flavour will come out. Use it for something else.
* Step 3
Cut all Vegetables and Tofu into small pieces that are easy to eat. Thinly slice or chop up Spring Onion for topping. *Note: Cut Satoimo (Taros) into the size larger than other vegetables.
* Step 4
Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
* Step 5
Add 1200ml stock you made. (*Avoid the dirt and settlings.) Bring to the simmer and cook for 10 minutes. Season with Soy Sauce, add some Salt as required, and cook until all vegetables are soft.
* Step 6
When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then soup is done.
* Step 7
Cook Soba Noodles firmly and drain. (If hot tap water is available, I recommend to rinse with hot water, then drain well.) Place in serving bowls. Pour the soup, add some thinly sliced Spring Onion and Shichimi (Japanese Chilli Spice Mix), and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Simmered Abura-age (Fried Thin Tofu)
Simmered Abura-age (Fried Thin Tofu)
This absolutely simple dish of Abura-age (Fried Thin Tofu) is, I believe, one of Japanese soul foods. It is seasoned with Sugar, Mirin and Soy Sauce, the Japanese staple seasonings. I like to eat it with Udon Noodles or with freshly cooked rice. You can season them slightly stronger and use them for Inari-zushi.
Ingredient
3 sheets
Abura-age (Fried Thin Tofu)
1 tablespoon
Sugar
1 tablespoon
Mirin
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Cut each sheet of Abura-age (Fried Thin Tofu) in half if large.
* Step 2
Place water in a saucepan and bring to the boil. Add Abura-age, and boil for a few minutes. Then drain.
* Step 3
Place Dashi Stock, Sugar, Mirin and Soy Sauce in the saucepan, arrange Abura-age in the saucepan evenly, and bring to the boil. Then reduce the heat and simmer for a few minutes. Set aside and allow to cool in the soup.
Note: if there is a photo you can click to enlarge it
5 . Abura-age (Fried Thin Tofu) with Miso Mayo Sauce
Abura-age (Fried Thin Tofu) with Miso Mayo Sauce
Abura-age (Fried Thin Tofu) can be transformed into a variety of yummy dishes that are particularly great for Beer. If you have a small toaster oven, this dish would be super easy to make.
Ingredient
1 sheets
Abura-age (Fried Thin Tofu)
1/2 teaspoon
Miso *White Miso or milder Miso recommended
1/2 teaspoon
Japanese Mayonnaise
1/8 teaspoon
Garlic Powder
Cooking instructions
* Step 1
Wrap Abura-age with paper towel and warm in microwave. Then press it well to remove excess oil.
* Step 2
Combine Miso, Japanese Mayonnaise and Garlic Powder, and spread it over Abura-age.
* Step 3
Toast & grill until top is nicely browned. I cooked it in my mini toaster oven.
* Step 4
Cut into bite-size pieces, sprinkle with some Shichimi (Japanese Chilli Spice Mix), and enjoy.
Note: if there is a photo you can click to enlarge it
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