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1
Slice the tofu into 1.5 cm-thick slices.
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2
Wrap the tofu in a paper towel and put a 500 g weight on top.
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3
Let sit for 2 hours.
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4
Change the paper towel frequently.
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5
Take the weight off, and let sit for minimum 1 hour without taking the tofu out of the paper towel.
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6
I left them in the fridge overnight.
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7
Don't forget to change the towel once in a while.
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8
To test, fry one slice for 5 minutes in low temperature (about 130C).
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9
If the tofu has been drained well, it should ideally spread about 1.5 times its original size.
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10
If it doesn't, then the draining wasn't enough.
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11
If this is the case, use the tofu for some other dish.
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12
Drain any excess oil, and fry again in medium temperature (about 160C).
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13
Now they're looking like aburaage!
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14
The fried aburaage are quite firm immediately after they've been fried a second time.
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15
Wrap them up in plastic wrap, and microwave until the inside of the microwave turns white with steam.
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16
Done!
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17
I seasoned them before simmering.
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18
Please wait a bit more for the photo of inari sushi!
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19
!
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20
Voila!
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21
Now I can make inari sushi in any size I want!
