Reviewed: May 12, 2012

I wanted to like this recipe as I love Agedashi Tofu BUT too many flaws for such a simple dish. The extra firm tofu didn't result in the lovely creamy center that agedashi tofu is supposed to have and hoisin sauce is too heavy + sweet to use on delicate tofu. Replace extra firm tofu with soft tofu and replace the hoisin with a simmered mixture of 3/4 cup dashi broth, 3 Tbsp soy sauce, 2 Tbsp mirin and 2 tsp sugar and you'll have a much nicer dish.

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Reviewer:

ddlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jan. 12, 2012

I fried each side until it got crispy and a very light tan color. The Hoisin sauce was not very good but soy sauce was perfect. Very tasty.

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Reviewer:

pietowngirl

Reviewed: Dec. 25, 2011

I always order this dish at japanese restaurants. Now I can make it myself but I use soy sauce w/ sesame oil and rice vinegar instead of hoisin sauce.

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Reviewer:

tahitian4rmj

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Reviewed: Oct. 27, 2011

Pretty good! I never had tofu before and this was a good first try :) I did squeeze out a lot of the liquid first though and I think it made a big difference. Instead of drizzling the hoisin which is thick and not easy to drizzle, I put the tofu in a large bowl and stirred it around with the hoisin. I served it with rice with veggies mixed in with a drizzle of sesame oil on top.

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Reviewer:

lilbambella

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Northfield, Minnesota, USA

Reviewed: Mar. 17, 2011

Good, simple recipe. I dredged the tofu in flour instead of the cornstarch (since it was what I had), and heated the hoisin sauce in a skillet and tossed with the fried tofu. Really good by itself of served over rice.

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Reviewer:

maddie1140

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Reviewed: Aug. 2, 2010

Perfect! I used the recipe exactly to cook strips of tofu for Vietnamese Salad Rolls.

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Reviewer:

Vancouvergirl

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 3, 2010

great, easy

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Reviewer:

SaraJane

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 1, 2009

This is the first time I have ever cooked tofu. I should have paid more attention to the reviews and dried the tofu a bit before putting into the corn starch. My corn starch was mushy. If I make this again I would add seasoning to the corn starch as well. It tasted pretty good to me but I was the only one in my house to eat it. Perhaps my children just didn't like the hoisin sauce?!?

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Jul. 28, 2009

Just sat down from making this. I liked it a lot. I still have to tweak it to my taste buds. But that is what cooking is, science on the stove. Oh, I fried mine in safflower oil (found in the olive oil section), it was a light almost flavorless tasting oil. I gave some to friends who haven't tried anything tofu before. They seemed to like it, being hard core carnivores. I wasn't expecting miracles. So a little bit interest in trying it was good.

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Reviewer:

Nummyfoodie83

Reviewed: Jul. 16, 2009

YUM! I used Mochiko (sweet rice flour) in place of corn starch, tastes exactly like the Agedashi appetizer that a trendy, super-expensive sushi restaurant in La Jolla USED to serve. My 2-year-old and I just macked away until the all of the tofu was gone! This is super easy, healthful, and so incredibly yummy, I will make this often.

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