Tofu comes in so many different formats. One of the most commonly used in Japanese cooking is aburaage. Basically deep fried tofu slices, you may have come across them bowls of udon or marinated and stuffed with vinegared seasoned rice – inarizushi. We always have a bit of aburaage in our freezer so when I saw this recipe in a supermarket in Japan, I knew I had to give it a go. My cheese on tofu is so light – I could eat a lot of it with basins of salad on the side!
- Tomato puree or ketchup
- Toppings (I used geen peppers)
- Prepare your toppings
- Open up the aburaage. I do this by slicing a tiny amount off three sides (both short and one long side) and then carefully and patiently peel the 2 sides apart.
- Spread on the tomato puree, add cheese and toppings.
- Place under a hot grill and keep a close eye on it while it melts – it cooks fast!