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Agedashi-esque Tofu


"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."
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15 m servings 433 cals
Original recipe yields 2 servings


  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 68
  1. 87 Ratings

Most helpful positive review

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 br...

Most helpful critical review

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 squez...

Most helpful
Most positive
Least positive

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 br...

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 tables...

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.

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).

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 mixe...

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!

I've been looking for a good tofu recipe for 3 years and have tried many. This is the best! I even had Hoisin sauce in my cupboard but had never found a use for it. MSG affects me negatively,...

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 it...

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.