Agedashi-esque Tofu Recipe - Allrecipes.com
Agedashi-esque Tofu Recipe
  • READY IN 15 mins

Agedashi-esque Tofu

Recipe by  

"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."

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Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
  2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
  3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

It's pretty good, but as a Japanese I just could not pour hoisin sauce over the tofu. I guess it's quick and easy that way, but it's so much better with soy sauce, mirin (rice wine), and kelp broth. You also have to have grated ginger on top of the tofu. Yummy!!

 
Most Helpful Critical Review
Jan 04, 2006

I had never had/cooked tofu, so I thought this was an easy recipe to try. I added salt, pepper, cumin, and garlic to the cornstarch! I also cubed the tofu into smaller bite size bites and squezzed lemon juice on top when they were done cooking along with some kosher salt and the green onions. My kids (3 & 5) loved it, they thought it was cheese though and i didn't correct them! It was good, I think i would add some seasoning directly to the tofu next time before i dredge it in the cornstarch, just for a little more flavor! I am not afraid of tofu any more.

 

85 Ratings

Jan 26, 2004

YUMMY!! This is exactly like the tofu I get at my favorite asian restaurants! I used it as a replacement for chicken in a stir fry recipe with the following orange ginger glaze: 1 tablespoon cornstarch 3/4 cup orange juice 3 tablespoons light soy sauce 1 tablespoon honey 1 teaspoon minced ginger

 
Oct 08, 2003

This is just SO good. I cube the tofu then put them between layers of paper towels for a few minutes. This gets the excess water out so there's no splattering when the tofu hits the oil.

 
Feb 08, 2006

Very authentic in taste and texture (lived in Japan for 8 yrs). Instead of hoisin sauce, I combined chicken broth and soy sauce (about a 2:1 ratio) and fresh lemon juice - (adjust to taste).

 
May 11, 2003

This is fantastic as an appetizer or a main dish for a quick one person meal. Even people who profess to HATE tofu love it and usually don't even know what it is. I skipped the hoisen and mixed up a light sauce of soy, ginger, sesame oil, and red wine vinegar to drizzle over the top. Excellent recipe!!

 
Oct 08, 2003

Very tasty. I darned near killed myself with all of the splattering oil, though. I am going to have to invest in a splatter screen if I make this again!

 
Dec 04, 2003

Very good! I used olive oil to fry this and the taste was superb!A good no cholesterol treat!I dipped mine in terriyaki sauce.

 

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Nutrition

  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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