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Bread in East Asia also tends to be sweet, and this is coming form someone who grew up in the US.
I think I see it fried less in Japanese cuisine, though agedashidofu is certainly one of the more famous ones. Especially this time of year (hot), silken tofu with a splash of soy sauce and toasted sesame oil is quite common. It's also in some miso soups and dishes like mabodofu (mapo tofu) and not all recipes (if any?) have it fried... though that's not to say those are super healthy foods, either.
Good points. I've heard borderline horror-stories from expats trying to find Euro-style or authentic whole-grain bread in Japan, in particular.
And yeah, here in the States it seems a lot more common to deep-fry tofu, which is health-wise arguably a much worse way to consume it than it's usually made in EA. Actually one of the reasons I love air-fryers is that they offer something of a healthier compromise, with much less oil typically required.