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A-gei (tofu fried with vermicelli): photo of the dish
Illustrative photo: The original uploader was Seasurfer at Chinese Wikipedia. — CC BY-SA 2.0, Wikimedia Commons
Everyday meals

A-gei (tofu fried with vermicelli)

A-gei is a Taiwanese street food: fried tofu stuffed with glass vermicelli, served warm in a sweet-savoury brown sauce. Crispy outside and soft inside, it is eaten after school as well as in the evening.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

488 kcal per serving

Protein
16.6 g
Carbohydrates
29.1 g
of which sugars
14.5 g
Fat
33 g
of which saturated fat
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the glass noodles in lukewarm water for 20 minutes, then drain them and cut them into 5 cm lengths.
  2. Cut the tofu into large rectangles about 6 x 4 cm and 1 cm thick, then gently press them between two tea towels to remove the water.
  3. Cut a slit along the length of each piece of tofu without cutting it all the way through, then slip a handful of noodles inside.
  4. Coat the pieces with cornflour, patting off the excess.
  5. Heat the oil to 180 °C and fry the a-gei for 4 to 5 minutes until well browned and crispy; drain on kitchen paper.
  6. In a saucepan, heat the water with the soy sauce, vinegar and sugar, then add the sliced onions and let it thicken for 2 minutes.
  7. Place the a-gei in bowls, spoon over the sauce, drizzle with sesame oil and scatter with coriander before serving warm.

Variations and tips

No-fry version. Brown the stuffed tofu in a pan with a little oil, turning it often.

With what's available here. Glass noodles can be replaced by rehydrated rice or soy vermicelli.

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Original Ecomely recipe.