Japan
Fuki to Atsuage no Nimono
Butterbur stalks and thick fried tofu, gently simmered in dashi
50 min·4 servings
Fried tofu pouch
Thin slices of deep-fried tofu, golden outside and hollow and airy inside, so they can be opened into pouches.
Aburaage are thinly sliced pieces of tofu that are deep-fried twice, which makes them puff up and develop a hollow, spongy interior. The outside is slightly chewy and elastic, the inside soft, and on their own they taste mildly of soybean and frying oil. What matters for cooking is that they soak up broth and seasoning liquid like a sponge and can be cut and opened into pouches, for stuffing with rice or adding to soups and noodle broths. Before use they are usually doused with boiling water or briefly blanched to remove excess oil. They are sold in Asian grocery stores, chilled or frozen, and also ready-seasoned in a sweet-savoury liquid in cans or pouches.
Substitute:
There is no truly good substitute. Chinese fried tofu puffs from an Asian grocery soak up broth in a similar way and work in soups and braises, but they are thicker and cannot be opened into pouches. Tofu from the supermarket that you fry yourself does not puff up hollow and stays dense, so it is no use for stuffed pouches.
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