1.
thick fried tofu; deep-fried tofu block
Thick blocks of firm tofu that have been deep-fried until the outside is golden and crispy while the inside remains soft and white. Also called 生揚げ.
Etymology
厚い (thick) + 揚げ (deep-frying)
Literally "thick-fried" - referring to the thick cut of tofu before frying.
Alternative name
生揚げ (nama-age) - same product, different regional name
CONTRAST WITH 油揚げ:
- 油揚げ - thin, hollow inside, used for pouches
- 厚揚げ - thick, solid tofu inside, more substantial
Texture
The outside is crispy and golden brown, while the inside stays soft and white like regular tofu. This dual texture makes it versatile in cooking.
Common preparations
Serving suggestions
- しょうがじょうゆ - ginger soy sauce
- 大根おろし - grated daikon
- ねぎ - green onions