Nama-age de John Spottiswood

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.