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Fried tofu dish at dim sum – what’s it called?

Question by morgiekins: Fried tofu dish at dim sum – what’s it called?
I had a fried tofu dish at dim sum the other day. It seemed like it was lightly breaded and fried and the taste reminded me of egg foo young. Any ideas what the name for this dish is?

Best answer:

Answer by sweet ivy lyn
Probably just dipped in egg, the breaded with maybe panko crumbs…tofu takes on the flavor of the mix, so if it tasted like egg foo young, most likely dipped in egg…

Know better? Leave your own answer in the comments!

3 thoughts on “Fried tofu dish at dim sum – what’s it called?”

  1. I am not sure about the specific name in Chinese but in Japan, it’s “agedashi”.

    Anyway, here’s a great recipe: yummy & delish!!


    4 large, thick pieces of tofu (about 3 or 4 inches (8 or 10 cm) square
    Vegetable oil
    5-6 Chinese mushrooms, soaked overnight (these look more like the button mushrooms)
    6-8 Dried red dates, soaked overnight, then shredded
    4-5 Dried scallops, soaked overnight
    2-3 cloves minced garlic
    small piece of ginger, peeled and minced

    Note: May add pinch of sugar
    sesame oil
    finely shopped spring onion


    Slice the tofu in half through the middle so that you have eight thinner pieces of tofu of the same dimensions (4 inches / 10 cm square). Pour a little oil in the large wok and shallow fry the tofu on each side, 2-3 pieces at a time to a light golden brown. Remove to an oven-proof dish.
    When all the pieces have been fried make the sauce by removing a little of the oil and leaving 2-3 tablespoons oil in the wok. Add the ginger and garlic and sauté gently.
    Drain the scallops, dates, and mushrooms, reserving the liquid of each. Add the drained scallops, dates and mushrooms to the garlic and ginger. Cook gently for a few minutes then add the liquids from the drained scallops, dates and mushrooms. Add a little oyster sauce if you wish, add a little salt and thicken the sauce with a chicken-flavored gravy thickener. If you do not have a flavored gravy thickener, use a chicken bouillon (cube) cornstarch. Chop up the chicken bouillon and add it to about 2 tsp cornstarch, adding enough water to make a medium paste.
    Remove the wok from the heat and stir in the cornstarch mixture, place back on the heat and cook and stir until gravy is thickened. It should not be too thick. Pour the sauce over the tofu and set aside keeping hot.

  2. In Japanese it’s called agedashi tofu (pronounce the “t” with a more “d” sound to sound like a native). No idea in Chinese but it should be close as same kanji.

  3. Actually, the kanji ( Chinese characters) would be different than agedashi.

    age = deep fried
    dashi = soup stock

    Without knowing the exact dish you’re talking about (needs more detail), all I can imagine is that you had pretty much standard deep fried tofu. It’s pronounced “jah dow fu” in Cantonese.

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