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. 

1.

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.





2.

Drain.

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




3.

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