Homemade Atsuage (Soft on the inside, crispy on the outside) – a delicious recipe with tofu, radish, Ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a shallow container, place a rack on the bottom, and place the firm tofu wrapped with a kitchen cloth on top.
2
On top of the tofu, place a weight (in the photo, I placed a cup filled with 300 ml of water), and set aside to drain excess water for about 20 minutes.
3
The thickness of the drained tofu should be about 3/5 it's original size.
4
You could use paper towels instead of a kitchen cloth for the process.
5
Wipe off any excess water on the surface of the tofu with a paper towel, heat the oil to 180-200C, and deep-fry until all sides are crispy.
6
Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
7
Transfer to a plate, serve with condiments, and enjoy.
8
Drizzle on kombu ponzu or soy sauce to taste.
20
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 block Firm tofu, 1 Daikon radish, 1 Ginger.
Yes, Homemade Atsuage (Soft on the inside, crispy on the outside) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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