All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Deep-fried tofu/fishcakes

Many deep-fried tofu products and fishcakes imported from Japan only need to have boiling water poured over them to eliminate extra grease.

Most deep-fried tofu products and fishcakes available in the US, especially products in vacuum packs, have the peculiar smell of oil used for deep-frying in addition to the heavy grease. These problems can be significantly reduced by boiling them for several minutes; drain and paper-towel dry. 


Bring water to boil, add deep-fried tofu or fishcakes.

Boil for a few minutes at least, on medium to medium-low heat. Flip as necessary.



Goodbye to yellow or light brown oil floating on the water surface. Deep-fried tofu here looks a little paler.


The grease is persistent. Paper-towel dry each piece.

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