Yaki Tofu vs Nama-Age Dofu vs Aburaage vs Ganmodoki
“Tofu (豆腐)” is soybean curd packed with nutrients and is widely enjoyed in many countries in recent years.
However, due to its characteristic taste, some people don’t like Tofu, so for those who can’t eat the soy food, I introduced a tasty tofu-like food called “Tamago Dofu (玉子豆腐: egg tofu)” before. Although Tamago Dofu is similar to Tofu, it isn’t a processed Tofu made from soybeans.
Processed Tofu Products in Japan
When it comes to processed Tofu products widely enjoyed in Japan, there are 4 common types, namely, Yaki Tofu, Nama-Age Dofu, Aburaage, and Ganmodoki. Today for the unfamiliar, 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 processed Tofu that is quite firm. 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 processed Tofu made by deep-frying thick slices of Tofu until the surface becomes brown, so its inner part remains soft. Since Nama-Age Dofu is firm on the outside and soft on the inside, it can soak up lots of flavor from soup stock. Therefore, it is often simmered in soup dishes, like “Oden (おでん)“.
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 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)” is a 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.