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: Wahiawa, 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: Jun. 10, 2006

As followed, the recipe is bland. I added black pepper, salt, and lawry's seasoned salt to the corn starch. For the dipping sauce, I didn't like the hoisin sauce with tofu. I much prefer the broth, lemon juice, and soy sauce with chopped green onion as suggested by a previous reviewer. Very good and similar to agadashi tofu served at my favorite Japanese restaurant. Thanks!

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Ammelyn

	Cooking Level: Beginning
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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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lockesmom

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Mar. 15, 2006

Used this method of preparing tofu with a General's Tso's sauce I found on this site. It was the perfect consistancy. Thanks!

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RESIDENTOFQ13

	Cooking Level: Expert
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