Homemade Atsuage (Soft on the inside, crispy on the outside)

Homemade Atsuage (Soft on the inside, crispy on the outside)

Since it's homemade and freshly fried atsuage, serve it as a side dish as-is to enjoy the simplicity! It's also great as an appetizer to serve with drinks!

Ingredients: 2 servings

Firm tofu
1 block
For garnishing:
Daikon radish
to taste
to taste


1. In a shallow container, place a rack on the bottom, and place the firm tofu wrapped with a kitchen cloth on top. On top of the tofu, place a weight (in the photo, I placed a cup filled with 300 ml of water), and set aside to drain excess water for about 20 minutes.
2. The thickness of the drained tofu should be about 3/5 it's original size. You could use paper towels instead of a kitchen cloth for the process.
3. Wipe off any excess water on the surface of the tofu with a paper towel, heat the oil to 180-200°C, and deep-fry until all sides are crispy.
4. Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
5. Transfer to a plate, serve with condiments, and enjoy. Drizzle on kombu ponzu or soy sauce to taste.

Story Behind this Recipe

All you need is a block of firm tofu in the fridge, to enjoy this super-delicious, freshly fried, and crispy astuage anytime.