Agedashi-esque Tofu Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Feb. 4, 2002
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.
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Reviewed: Jan. 13, 2002
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!
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Reviewed: Oct. 23, 2001
I really liked this recipe. The cornstarch made the tofu crispy outside and tender inside. Simple and so good.
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Reviewed: Aug. 24, 2001
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!!
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Reviewed: Apr. 16, 2001
excellent & easy!!!
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Reviewed: Mar. 21, 2001
I've always wondered how to prepare this delicious dish after having it in a couple japanese restaurants. It turned out tasting basically the same though the color wasn't as tanned, it was still very good!!
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Displaying results 61-66 (of 66) reviews

 
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