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Provide Tofu.
Prepare Vegetable oil.

Short Tips:

- Do not worry about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are constantly proven to be more dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you commit to keeping knives sharp, you ought to also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

Drrain the tofu. I referred to https://cookpad.com/us/recipes/143046-simple-and-easy-drained-tofu.
Heat oil in a frying pan. Dry the tofu with a paper towel and place in the pan. Pan-fry both sides over medium-low heat for 4 minutes. It's convenient if you use a rectangular pan..
Remove from the pan and slice into pieces appropriate for cooking whatever dish you will be making. Return to the frying pan and pan-fry the uncooked sides for 3-4 minutes. Be careful not to burn yourself!.

The slices of tofu are wrapped in kitchen paper and weighed down with a small weight so the water drains well. They are then deep-fried until golden brown, puffy, and slightly crunchy on the exterior. When the tofu is deep fried, an air pocket is formed inside which can be stuffed, as in inarizushi or eggs in Atsuage （厚揚げ）or namaage （生揚げ）is a block of tofu that has been slowly fried in oil until it I like using aburaage in bento recipes a lot - because it has less moisture than non-fried tofu, it. When the tofu starts floated and becomes golden brown, it's done. Download Atsuage stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.

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