Making salted tofu then miso tofu was too much work, so I decided to make it a lot simpler.In Step 3, you don't need to spread the miso to the corners since it won't come into contact with the tofu; spreading it in a cross pattern is enough. Take a look at the size of the tofu and adjust the width of your spread miso accordingly. (Eyeballing it is fine.） Recipe by si-tan

I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer!If the basil paste is too thick when you grind it, thin it by adding olive oil gradually.If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce. Recipe by pogue

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

I wanted to try out a different method to serve tofu. This was the first time I made this, so I just used 1 yolk, but the children just gobbled it up with a spoon. It's a little firmer and saltier than regular tofu.I used a sweet-salty miso. The egg yolk is fine if it's about half-buried in the miso marinade base. Recipe by Mentaiko

Bought a tub of dashi miso paste in my neighborhood supermarket. Try this combination which turned out tasting great. The mirin can be bought from Daiso for 2 dollars only. It helps to sweeten the soup.

My grandmother used to make this homemade recipe all the time.It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary.Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920

I made this with miso I received from Marusanai.- Recipe by Rola Love

This recipe is adapted from from Pan Fried Pork With Ginger Miso, using the sauce. Ginger miso sauce marries well with tofu too.None in particular. For 2-3 servings. Recipe by annnnn

My younger sister used to make tofu chanpuru with miso for me. I added dried kiriboshi daikon radish to make the dish healthier.●You don't have to drain the tofu completely. Even if more water comes out of the tofu after cooking the dried kiriboshi daikon will absorb it!●Be careful not to break up the tofu too much so as not to lose its texture.●Add sesame seeds to taste. I like to add quite a lot.●If you leave the dish to rest for a while, the flavors will blend together and it will become more delicious. Recipe by Lecreuset

I love cooking miso soup with my parents' homemade miso.

I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish.Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu