We tested plain tofu against tofu coated in potato starch, cornstarch, and rice flour to find out which method creates the crispiest fried tofu—and why starch makes such a dramatic difference. I love ...

Aburaage (油揚げ), also known as “usu-age (薄揚げ)” or “age (揚げ)” in some regions, is basically thin slices of tofu that have been dried and deep-fried to golden perfection. The outcome is a slightly puffy, ...