Homemade Atsuage Made From Miso Tofu

1. 1

   Wrap each block of tofu in thick paper towels and then roll in a sushi mat.

2. 2

   Place in a shallow tray or on a cutting board.

3. 3

   Put a heavy weight on top and let sit for 3 hours.

4. 4

   I use a 1-2 kg dumbbell.

5. 5

   Cut the thickness of the tofu in half.

6. 6

   If you make them into atsuage just like this, they will still be delicious!

7. 7

   Coat another thick paper towel with miso and place Step 2 on top.

8. 8

   Wrap it up so that the miso covers the tops and sides of the tofu as well.

9. 9

   Place in a shallow tray and let sit in the refrigerator overnight.

10. 10

    More moisture will be released from the tofu.

11. 11

    If you're worried about the tofu sitting in the water, you can place it on a strainer.

12. 12

    I use the net from a microwave-safe steamer.

13. 13

    At this point, I always snack on some.

14. 14

    When the tofu is dried out, it tastes really rich and delicious!

15. 15

    Remove the paper towel and cut the tofu into pieces of your desired size.

16. 16

    Deep-fry in 180C oil until golden brown.

17. 17

    Top with grated daikon radish.

* Per serving · 4 servings · Values may vary.

No additional tips available.