DIY





Preparing Deep-Fried Tofu and Recipes

Learn the best ways to prepare and serve deep-fried tofu as well as new tofu recipes to try.

| May/June 1977

Bill Shurtleff and Akiko Aoyagi have previously explained the art of making and serving tofu in the MOTHER article, "The Plowboy Interview: Bill Shurtleff and Akiko Aoyagi." Below, the authors teach us how to prepare this nutritious — and inexpensive — food yet another way: deep-fried tofu.

Three types of deep-fried tofu are prepared in most Japanese (and many American) tofu shops: thick agé (pronounced ah-gay ), whole cakes of regular tofu which have been pressed and deep-fried; ganmo, deep-fried burger-shaped patties or small balls of firmly pressed tofu containing minced vegetables and sesame seeds; and agé, small pouches or puffs of deep-fried tofu that can be filled with salads, grains, cooked vegetables, or other stuffings.

Many Japanese chefs and tofu masters are of the opinion — with which we agree — that of the various types of tofu, deep-fried tofu may be most suited to Western tastes and cooking. All three varieties have a distinct, hearty flavor, golden-brown color, and firm, meaty texture that remind some of fried chicken. In fact the word ganmo actually means "mock goose," and this tasty tofu was originally developed by chefs who longed for the flavor of wild goose meat, a delicacy once forbidden to all but the Japanese nobility.

Deep-fried tofu can be used as a delicious and inexpensive meat substitute in a remarkably wide variety of recipes. Grilled or broiled, it has a savory barbecued aroma; added to casseroles, sautéed vegetable dishes, or curry and spaghetti sauces, it adds body, texture, and plenty of protein; served in sandwiches, egg dishes, or atop pizzas, it may be used like cold cuts or bacon; and when frozen, its structure undergoes a total change, making it even more meatlike, tender, and absorbent.



Because the processes of pressing and deep-frying greatly reduce the water content in this tofu, it will stay fresh for long periods of time without refrigeration. Thus it is well suited for use in lunch boxes or on picnics and hikes, even during the warm summer months.

In addition to imparting a rich flavor and aroma to tofu, the process of deep-frying also adds highly digestible polyunsaturated fats, usually from either rapeseed or soy oil. Thus when deep-fried tofu is used in place of meat, it serves as a source of the fatty acids necessary for a balanced diet and simultaneously helps to reduce the intake of saturated fats.






mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE









Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard