In Japan there is a popular Chinese dish called “Ebi-chili”.
It’s shrimp cooked in sweet and spicy chili sauce.
This time I decided to use Atsuage.
Atsuage is a fried tofu, and I use this tofu a lot because of its firm texture and an extra firm outside layer.
The chili sauce is sweet and spicy at the same time, and it goes so well with white rice.
As you can see, I simply served the tofu and sauce over rice.
A few side dishes you see are corn mayo salad and cucumber pickles.
Plus, a cup of miso soup completed the meal.
Very good!
I will definitely make it again.
I am thankful that many grocery stores here in Bangkok carry Atsuage tofu.
But I recently found on SNS a tofu shop located in Fukui, Japan, called Takeuchi Shoten (Japanese).
They sell amazing-looking Atsuage tofu.
According to their website, they fry the tofu in three steps, first at a low temperature, then at a mid temperature, and finally at a high temperature, which, they explain, contributes to the juicy tofu with the crispy outside layer.
They have a delivery service, but unfortunately only in Japan…
I hope I can try their Atsuage tofu sometime.
