“Atsu-age” 厚揚げ or “Nama-age” 生揚げ is fried tofu with a surface like “Abura-age” but the inside remains as soft tofu. We used be able to get good quality atsu-age from our japanese grocery store. I have posted
quite a few dishes I made with this but the best dish, as far as we are concerned, and particularly if the quality of the atsu-age is good is simply grilled (in the toaster oven) served with soy sauce and chopped scallion. But, for some reason, the ones we have gotten recently are not really good. This was the case with the one I got the other day. I decided to make something different using this not-really-good atsu-age. Since I had leftover
mapo eggplant, I decided to use it as a topping for the atsu-age.
Because of the spicy mapo eggplant sauce, the atsu-age was more palatable but still not great.
I first cut the atsu-age into cubes and heated it up in the toaster oven on high toast mode.
This ws not bad and made a nice appetizer but I hope at some point we can get better quality atsu-age.
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