‘Atsu-age’ is the Japanese name for the deep-fried Tofu. Because it has been deep-fried, Tofu has firmer texture and meat-like outside, it is very suitable for stir-fry. Today I seasoned with Sweet Miso Sauce that I often use to season fried Eggplant.
500g Atsu-age (Deep-fried Tofu) *medium soft type recommended
1 teaspoon Sesame Oil OR Oil of your choice
1 Spring Onion *finely chopped
Toasted Sesame Seeds
1 tablespoon Sugar
2 tablespoons Miso
2 tablespoons Mirin
1 tablespoon Soy Sauce
*Note: Adjust the amount of Sugar and Mirin depending on the type of Miso you use. Darker colour Miso has stronger flavour.
- In a small bowl, combine all the Miso Sauce ingredients.
- Place Atsu-age (Deep-fried Tofu) in a colander and carefully pour over very hot water to remove excess oil. Cut into bite-size pieces.
- Heat Oil in a frying pan over medium heat, cook Atsu-age (Deep-fried Tofu) pieces until lightly browned. Remove from the heat, add the sauce, and stir to combine. *Note: The remaining heat will cook the sauce.
- Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy with freshly cooked Rice.