Step 1

Remove your firm tofu from the packaging and place it into a tofu press. Press out as much of the excess liquid as you can. If you don’t have a tofu press, then wrap the tofu in towels and use a chopping board or similarly heavy object to press down firmly on the block of tofu.

Step 2

Pour oil into a large skillet and start heating the oil on high heat.

Step 3

When the oil starts to bubble, place your tofu slices into the skillet. The oil doesn’t need to be boiling; rather, start frying the tofu when the oil is lukewarm.

Step 4

Keep turning the tofu to give it a chance to cook evenly, and after 5 mins, lower the heat on the stovetop.

Step 5

Keep frying on low heat for a further 5 mins. The slices of tofu should start to puff up like a pitta!

Step 6

Now you’re 10 mins in, so it’s time to turn the heat up to high again. Keep cooking until the tofu is golden brown on the outside. This should take a further 5 mins.

Step 7

Remove your deep-fried tofu from the skillet and place directly onto paper towels.

Step 8

The excess oil should be absorbed by the paper towels, and once it has, place the aburaage in plastic wrap for storage (if you aren’t cooking with aburaage immediately).*