Agedashi-esque Tofu

This was the first time I ever prepared tofu, so this was a big deal. The only thing I did different from the recipe was add a little sea salt, garlic powder and chili powder to the cornstarch mixture and I cut the tofu into smaller cubes. It was delightful! I’ll definitely do this again, especially for a fast weeknight dish.

The tofu was tasty but Hoisin is not the way to go if you want it to be like it is when served in a Japanese restaurant! I’ll follow other reviews and try a different suggested sauce next time.

Easy and very tasty.

I loved this recipie, i made it yesterday and ate it with green onions and hosin sause on rice and it was amazing. and the best part was the whole dinner only took me 10 minuets. i acually liked it so much that today i took the tofu out of my leftover coconut curry soup and fried it like this and then put it back in the soup and added noodles. it was fantastic and held its “crunch” even in soup:) all around a very versatile recipie and makes tofu not taste like tofu.

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.

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.

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.

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.

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.

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

great, easy

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?!?

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?!?

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.

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.

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

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!

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!

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.

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.

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.