InstructionsReset

1. Slice the tofu horizontally into half. It should make 2 pieces of about 2-2.5cm/¾-1" thick block (note 3).
2. Place a clean kitchen towel or kitchen paper on a cutting board and place the tofu pieces on it. Cover the tofu pieces with another kitchen towel/paper, then on top of it, place a tray with a small weight or a flat large plate upside down.
3. Place something underneath one end of the cutting board to tilt the board and positon the board so that the excess water drains into the sink. Leave it for 10-15 minutes.
4. Fill a saucepan or a frying pan with oil and heat to about 175C/347F. The depth of the oil needs to be 3-4cm/1¼-1½“as a minimum.
5. Pat dry a tofu slice with kitchen paper, place the tofu on a slotted metal spatula or a flat sieve spoon and gently slide it into the oil. Lots of bubbles will rise up because the tofu contains water, but they will settle down.
6. Cook for 4-5 minutes until the outside of the tofu becomes firm and lightly browned. Turn it over half way using the spatula/sieve spoon.
7. Using the spatula/sieve spoon, transfer the tofu to a plate lined with kitchen paper to absorb excess oil.
8. Cut the in half lengthwise. Then cut it crosswise into four, making 8 small blocks in total.
9. Plate the atsuage, topped with shallots and ginger. Serve while hot with soy sauce (note 4).
10. To eat, pour the soy sauce over the toppings and atsuage.