Sweet and Savory Stuffed Fried Tofu (Abura-age)
This dish features fluffy fried tofu pouches generously stuffed with a savory mixture of ground pork and vegetables, simmered in a sweet and salty sauce. The tofu absorbs the rich umami-packed broth, making it a perfect accompaniment to rice and an excellent choice for meal prep or bento boxes.
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🍳 Cooking Flow
Finely chop the cabbage, massage with salt, and squeeze out the excess moisture. Finely chop the onion as well. → Press the fried tofu with paper towels, cut in half, and open into pouches. → Knead salt into the ground pork, mix in the vegetables, potato starch, and seasonings, then stuff into the tofu pouches and secure with toothpicks. → Bring the sauce ingredients to a boil in a pan, place the stuffed tofu in, cover with a drop-lid, and simmer for 10 minutes on one side and 5 minutes on the other. → Remove the drop-lid and continue to simmer for 2-3 minutes, basting with the sauce until it thickens.
Cooking Steps
Brief Cooking Order
Finely chop the cabbage, massage with salt, and squeeze out the excess moisture. Finely chop the onion as well. → Press the fried tofu with paper towels, cut in half, and open into pouches. → Knead salt into the ground pork, mix in the vegetables, potato starch, and seasonings, then stuff into the tofu pouches and secure with toothpicks. → Bring the sauce ingredients to a boil in a pan, place the stuffed tofu in, cover with a drop-lid, and simmer for 10 minutes on one side and 5 minutes on the other. → Remove the drop-lid and continue to simmer for 2-3 minutes, basting with the sauce until it thickens.
Introduction
This dish features fluffy fried tofu pouches generously stuffed with a savory mixture of ground pork and vegetables, simmered in a sweet and salty sauce. The tofu absorbs the rich umami-packed broth, making it a perfect accompaniment to rice and an excellent choice for meal prep or bento boxes.
Step 1
Remove the core of the cabbage and finely mince it.
Step 2
Place the minced cabbage in a plastic bag, add 1/4 teaspoon of salt (not listed in ingredients), massage to incorporate, squeeze out the air, seal, and let rest for 5-10 minutes.
Step 3
Finely mince the onion.
Step 4
Wrap the fried tofu in paper towels and press down by hand to remove excess oil and make it easier to open. Cut in half and carefully open the centers to create pouches.
Step 5
Poke a few holes in the corner of the plastic bag containing the salted cabbage with a toothpick, and squeeze firmly to drain the water.
Ingredients List
Important Notes
Choose thick, fluffy fried tofu; it is easier to open into a pouch and less likely to tear. 💡
Pressing down on the tofu with a paper towel before opening it helps remove excess oil and makes it easier to open. If it is difficult to open, gently insert the tip of a knife to separate the layers. ⚠️
Be sure to squeeze the salt-massaged cabbage thoroughly so the meat filling doesn't become watery and finish with a better texture. 🍳
When reducing the sauce, tilt the pan slightly and use a ladle or spoon to baste the sauce over the top for a beautiful glaze and deeper flavor. ✨
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