For a deep fried snack this is on the lighter end. A portion at 174 calories sits below fish siu mai (294 for six) and egg waffle (390), though above curry fish balls (65 to 120 a skewer). Tofu is about 8 percent protein and does not soak up oil the way batter does, so the 12g of fat is mostly from the surface crust and the oil that clings to it. The fermentation itself adds no calories; it just adds the smell.
The sauce is what pushes it up. Stalls brush on sweet sauce, hoisin and chili, often all three, and each squeeze is 15 to 20 calories of sugar. A portion that came out of the fryer at 174 can be 230 by the time it reaches your hand. Some stalls also serve it with pickled cabbage, which is nearly free on calories but adds sodium to a snack that already carries around 500mg from the brine.
Where people go wrong is the count. A portion is 3 to 4 pieces at most stalls, but the big Taiwanese style cubes are 70g each and a bag of 5 is 350g and over 500 calories. The Hong Kong street version is smaller and thinner, which is why the CHP figure is what it is. If you are handed a full bag rather than a stick, treat it as a meal's worth, not a snack.