Japan
Inarizushi
Sweet-savoury simmered tofu pouches filled with sesame sushi rice
90 min·4 servings
Fried tofu pouches (aburaage)
Thin slices of deep-fried tofu, golden brown, slightly chewy outside and airy inside; they can be opened into pouches.
Aburaage are thinly cut slices of tofu that are deep-fried twice until they puff up and turn hollow and spongy inside. On their own they taste mild and a little of oil, but they soak up broth and seasoning readily, which is why they are used in soups, simmered dishes and rice dishes, or slit open and stuffed with rice. Before use they are usually doused with boiling water or briefly blanched to remove excess fat so they take on seasoning better. You can find them at Asian grocery stores, chilled or frozen, and also ready-seasoned in a sweet-savory marinade in cans or pouches; frozen, they keep for a long time and can be taken out one at a time.
Substitute:
There is no true equivalent. Chinese tofu puffs from an Asian grocery store come closest and absorb broth in a similar way, but they are thicker, rounder and hard to open into flat pouches. Pan-fried firm tofu adds some toasted flavor to soups but lacks the spongy, absorbent texture.
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