Aburage by John Spottiswood.

These are thin slices of tofu that have been deep-fat fried. They can be cut open and filled with rice to make inari sushi, or used as a meat substitute in soups. Before using, you should blanch the cakes twice, each time with fresh water, then press the moisture out when you drain them. Abura-age is widely available in Asian markets, either in cans or fresh in cellophane packages.