Yaki Tofu vs Nama-Age Dofu vs Aburaage vs Ganmodoki

“Tofu (豆腐)” is a processed soy food widely seen in East and Southeast Asia. The soybean curd is packed with nutrients and is available in many countries in recent years.

However, due to its characteristic taste, some people don’t like it. So for those who can’t eat tofu, I introduced a tasty tofu-like food called “Tamago Dofu (玉子豆腐: egg tofu)” before. 

Tamago Dofu is similar to tofu, but it’s not processed tofu made from soybeans. 

Japanese Processed Tofu Products

When it comes to processed tofu products widely enjoyed in Japan, there are 4 common types, that is, Yaki Tofu, Nama-Age Dofu, Aburaage, and Ganmodoki. 

Today, for people who haven’t heard of these yet, I will talk about them.

Yaki Tofu (焼き豆腐)

Made by lightly grilling drained Firm Tofu, “Yaki Tofu (焼き豆腐)” is a simple, quite firm processed tofu. It is often used as an ingredient for Japanese hot-pot dishes called “Nabemono (鍋物)” including “Sukiyaki (すき焼き)”.

Nama-Age Dofu (生揚げ豆腐) or Atsuage Tofu (厚揚げ豆腐)

“Nama-Age Dofu (生揚げ豆腐)”, also known as “Atsuage Tofu (厚揚げ豆腐)”, is a variety of processed tofu made by deep-frying thick slices of tofu in oil until the surface becomes brown, so its inside remains soft.

Since Nama-Age Dofu is crusty on the outside and soft on the inside, it can soak up lots of flavor from soup stock. And for that property, it is often used in soup dishes like “Oden (おでん)“.

Aburaage (油揚げ)

Made by deep-frying thin slices of tofu, “Aburaage (油揚げ)” is the most commonly eaten processed tofu in Japan. Unlike Nama-Age Dofu, the interior of Aburaage is cooked through because of its thinness.

This processed tofu is used in various Japanese dishes, which include “Kitsune Udon (きつねうどん)“, “Inari Zushi (いなり寿司)”, and miso soup.

Ganmodoki (がんもどき)

“Ganmodoki (がんもどき)” is a type of processed tofu made by deep-frying a mixture of crushed tofu and bits of vegetables like carrot, lotus root, and burdock.

This processed tofu is often used in Nimono dishes, such as Oden.