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This is a cake of pressed tofu that has been deep-fat fried, giving it a crisp and meaty exterior and a soft interior. The Japanese like to cut it into cubes and use it in stir-fries and soups. Before using, you should blanch and drain it, then prick it with a toothpick so that it will better absorb other flavors. Atsu-age is widely available in Asian markets.

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Also known as

  • Atsuage
  • Nama-age

Substitutes

abura-age OR deep-fried tofu OR pressed tofu
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