Tofu calories
Tofu calories how to#
See how to make inarizushi from scratch, using plain aburaage. The canned inarizushi skins do tend to be rather high in salt, sugar and MSG, though they are very convenient to use. That is just one way to prepare aburaage. Note: Don't confuse aburaage with canned (or packaged) inarizushi (or 'bean bag' sushi) skins, which have been cooked in a sweet-salty sauce. Japanese aburaage is always a rectangular sheet, but you can get small puffs or squares in Chinese markets. (The bag in the photo is actualy frozen.) The best way to store aburaage for longer than a few days is to freeze it. To loosen it up so that it's easier to stuff, roll a round chopstick over the surface several times after blanching to loosen it up, then cut open.
To get rid of the excess oil on the surface, blanch aburaage in boiling water for a couple of minutes, then drain away. Besides stuffing it, you can use aburaage sliced up and put into soups or stir-fries, gently cooked whole in a broth as in kitsune udon, and more. When the tofu is deep fried, an air pocket is formed inside which can be stuffed, as in inarizushi or eggs in treasure bags. It's also called tofu skin or tofu pocket sometimes. Fried tofu type 1: AburaageĪburaage (油揚げ)is deep fried tofu, where almost none of the soft white tofu remains. However, up until now I have never really tried to explain the differences between types of tofu, when to use them and how to store them. There are several tofu recipes both here in Just Hungry as well as on Just Bento, and I've even shown you how to make your own tofu from scratch. I think it will answer most, if not all, your questions about Japanese-style tofu and related products.
I wrote this guide to tofu back in September 2008. (Periodically I like to dust off an article from the vast Just Hungry archives, give it a little facelift, and present it on the front page again.