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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Nummyfoodie83

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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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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: May 24, 2009

The texture after being fried was horrible, and the cornstarch caused it to stick to the pan.

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Sarah

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Reviewed: Apr. 5, 2009

Super easy and super fast! I like to cut the tofu into 1/2 in. strips and use them in Vietnamese Salad Rolls. This recipe is keeper!

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Carolyn D.

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Arcata, California, USA

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Reviewed: Mar. 11, 2009

I've made this recipe twice & look forward to making it again & again. I stayed true to the recipe the first time however, on the second time I used flour insted of cornstarch. The cornstarch makes the tofu a little chewy (in a good way) whereas the flour leaves it a bit lighter. Both ways worked good for me. If you don't have hoisin, sweet & sour sauce is awesome with this as well!

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Pinkie And The Chef

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Oct. 22, 2008

I cut my tofu into "sticks". My results were very crispy on the outside, soft and creamy on the inside. Be sure to let the oil get hot enough so that it pops when you drip water on it - maybe that's why other reviewers had slimy results? I think I will add some flavor to the cornstarch next time.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 26, 2008

I sliced mine into "sticks", then fried them, and they looked just like fish sticks! The kids held them and dipped them into the sauce. Before I sliced the tofu, I pressed it to drain out extra liquid. I think this is very important to keep the cornstarch from getting sloppy. Firm or extra firm tofu works best for pressing! Ours fried up nice and crisp on the outside, warm and creamy on the inside.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 9, 2008

This was good but the cornstarch did turn a little slimy. It still tasted really good though. I did pour a little bit of soy sauce over the tofu though to give it a little more flavor. This will be something I make again.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 3, 2008

I always wondered why a restaurant's fried tofu was better than mine. Now I know - corn starch!

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Brandon M

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Reviewed: Feb. 17, 2008

My tofu came out horrible. I followed the recipe exactly, so I don't know what happened, but I just ended up with a gooey mess of cornstarch coating. I didn't like it.

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Anna

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Reviewed: Feb. 7, 2008

quite tasty

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SimpleFoods

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Reviewed: Sep. 17, 2007

i loved this!! i'm not a huge tofu fan, but this was most yummy. even my 5 year old ate it!!

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AndiPhotoGirl

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: Mar. 2, 2007

I just wasn't impressed with this recipe at all.

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GIRLWTUDE

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Reviewed: Feb. 26, 2007

I had some dressing left over that consited of soy sauce,sesame oil,lime,cilantro,garlic and ginger. This was delicious on top of the tofu. The coating is crispy. The possibilities of the tofu cooked like this are endless. I will have to try it with sweet and sour.I will also cut it in strips and add ranch powder to cornstarch and make mock chicken fingers for my kids. Thank You

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 1, 2007

I'm sorry...I had high hopes for this recipe. There's a reason it's called "esque"...it tastes nothing like the agedashi tofu I've had before. My main complaint is the hoisen sauce..the staple of this dish. It's name comes from the dashi soup mix and this ingredient is not even in this recipe! The only reason I gave it any stars is because my friends loved it, though I have a feeling they were just being nice.

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wendizcooking

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

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Reviewed: Dec. 13, 2006

Delicious tofu recipe! After frying, I sprinkled the cubes with toasted sesame seeds and green onion and served it with a sauce recommended by another reviewer.... soy sauce, combined with a little sesame oil, red wine vinegar, and grated, fresh ginger. Served a stir-fry of broccoli, mushrooms, cabbage and onion as a side dish. Everyone loved it!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Nov. 14, 2006

This is very tasty! Make sure you eat it while it is still warm though.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 14, 2006

Yum! Thanks for sharing this. My hubby is Japanese and he and my teenage daughter order this every time we're out for sushi. They thought Mom was awesome for making it at home and having it turn out yummy!

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DTERESA

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Reviewed: May 15, 2006

Super yummy and easy to make! I probably would season the tofu a bit first when i make it again. Very delicious! :)

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Beth

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Reviewed: Mar. 20, 2006

this recipe as is is a good place to start. i season the cornstarch, for instance. i'd like to tell others though -- try and use at least 1" cubes. too small, and you might lose the flavor of the tofu -- unless that's what you're going for! ths recipe is versitle and great fun. thanks!

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