How to Prepare Perfect Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu

Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu. Remove from the toaster, place them in a bowl. Add some grated ginger and pour soy sauce. See great recipes for Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu too!

Wrap Tofu with a paper towel and place on to a plate. Carefully remove wet paper towel, and wrap Tofu with a new paper towel. Spoon the sauce over the fried tofu and sprinkle with the scallion. You can have Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu using 3 ingredients and 3 steps. Here is how you cook that.

Ingredients of Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu

1. You need 1 pack of Atsu-Age (deep fried tofu).
2. It's 1 clove of Ginger (grated).
3. Prepare 1 to 2 teaspoons of Shoyu (soy sauce).

This helps remove the oily flavor that often comes from deep-fried tofu. Add the minced ginger, chopped green onions, sesame seeds, and Hawaiian sea salt to the mixing bowl. Those tofu cubes definitely look like deep fried ones. But you don't use any oil!

Toasted Atsu-Age (deep fried tofu) with Ginger Shoyu step by step

1. Cut Atsu-age into bite-size pieces, place them on aluminum foil, and toast in a toaster for 7 to 10 min. until the surface is crisp but not burned..
2. Remove from the toaster, place them in a bowl. Add some grated ginger and pour soy sauce..
3. Notes: It's super easy and fast! Makes a great side dish when you want to add one more something to your dinner menu!.

I must take a note of this technique (will try it and use in my recipe). Battered & deep fried, rolled in a sweet & sour sauce sautéed shrimp scampi sautéed w/ garlic butter & sherry wine on a bed of linguine topped w/ mushroom & zucchini. With ginger shoyu sauce Seafood Casserole. Shrimp, imitation crab, & mahimahi baked in a garlic cream sauce Shrimp & Mahi Canton. Battered & deep fried, rolled in a sweet.