Agedashi-esque Tofu

SUBMITTED BY: SMACPRODUCTIONS PHOTO BY: Tofu Washoi

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

PREP TIME	10 Min
COOK TIME	5 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce

READ REVIEWS (50)

DIRECTIONS

Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
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.
Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

Note

Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 26, 2004 by Kira

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

28 users found this review helpful

Reviewed on Jan. 6, 2004 by CHIGUSA

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!!

22 users found this review helpful

Reviewed on Oct. 8, 2003 by Z

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.

21 users found this review helpful

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