Tofu’s mild taste makes it very versatile. Abura-age is thinly sliced momendofu, fried in oil until it swells fully, and then again at a higher temperature. This keeps the tofu’s original texture on the inside while the outer skin stays crisps. It is popularly used in miso soup and noodle soup or used to make inarizushi (sweetened and cooked aburaage filled with sushi rice). Atsuage is the name for deep-fried tofu block, while ganmodoki is a fried tofu dumpling made with vegetables and sesame seeds.