AI-generated image
Yaki atsuage
Grilled thick fried tofu
Yaki atsuage (焼き厚揚げ): thick fried tofu grilled until crisp, with grated ginger and soy
Atsuage, thick blocks of tofu deep-fried on the outside and soft and white within, sit in every supermarket chiller in Japan, and grilling them until crisp is one of the fastest dinners there is: an izakaya favourite in Tokyo and an easy dish at home when there is nothing else in. The block is grilled until the skin crackles, cut into cubes and topped with grated ginger, spring onion and a few drops of soy. A portion is about 190 kcal. The common mistake is grilling it in oil; atsuage is already fried, so a dry pan is all it needs. Chef's tip: pour boiling water over the block and pat it dry before grilling; it removes stale oil and the skin crisps up much better.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 atsuage (thick fried tofu)blocks, about 300 g in total
- 1 ⅛ in fresh gingerfinely grated
- 2 spring onionsfinely sliced
- 2 tsp soy sauce
- 1 pinch shichimi togarashi (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Pour boiling water over 2 atsuage (thick fried tofu) in a sieve, then pat completely dry with kitchen paper.
1 minStep 2: Heat a dry non-stick frying pan or griddle over a medium heat. Add the tofu and cook for 3–4 minutes on each of the two large sides and 1 minute on the edges, until crisp and deep golden, and hot right through.
9 minStep 3: Cut each block into 6–8 cubes and arrange on a plate.
Step 4: Top with 1 ⅛ in fresh ginger and 2 spring onions, drizzle with 2 tsp soy sauce and sprinkle with 1 pinch shichimi togarashi. Eat straight away while the skin is crisp.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 14 g
- Carbs
- 4 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yaki atsuage take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.