Tofu, tempeh & plant proteins · Soy products

Fried tofu pouches (aburaage)

Thin sheets of tofu deep-fried into hollow golden pouches, simmered in broth or stuffed with sushi rice for inari.

Also called: aburaage, abura-age, inari pouches, deep-fried tofu, tofu puffs, yubu

Around the world: 油揚げ, aburaage (ja) · 유부, yubu (ko)

A kind of tofu

3 recipes with it

Photo: Northwalker, via Wikimedia Commons (CC0-1.0)

What it is

Aburaage are thin slices of firm tofu deep-fried twice so they puff and form a hollow, spongy golden skin. They can be cut open into pockets. They differ from atsuage (thick fried tofu with a soft centre) and from Chinese tofu puffs, which are small cubes. Korean yubu is the same product.

How it’s used

Simmered in sweet soy-dashi and stuffed with rice for inari sushi
Sliced into miso soup and kitsune udon
Added to hot pots and simmered dishes
Filled with vegetables or mochi and simmered

Characteristics

Texture: Spongy, chewy and slightly oily; soaks up broth like a sponge.
When cooked: Pour boiling water over it first to remove excess surface oil so it absorbs seasoning better.
Sold as: fresh, frozen, canned
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Japanese, Korean

Storage

Refrigerated. Keep chilled and use within a few days of opening, or freeze; it freezes well and can go straight into soups. Seasoned inari pouches in cans or pouches keep in the pantry until opened.