See that golden blocks on the right top? It is called tofu and it's delicious!Tofu is made of soya milk and therefore it's vegan, rich in protein, and cheap. However, it is quite difficult to cook it because it's natural flavour is plain. It has not so much taste, white pale color, and subtle smell.I've had a lot of tofus in my life and as I remember, the tofus I had were great because of something else that came with them: the sauce, the coating wheat, or vegetables that were the ingredients of the dish besides the tofu itself.And oh, yes, they were deep fried. Everything tastes great when it's deep fried.Being Dutch, limiting eating deep fried stuffs, and doesn't consume as much tofu as I do as an Indonesian, my husband never thinks of tofu as an appealing dish. So when he finally sees it that way, I am more than eager to share this recipe.Keep reading because I am revealing the secret on the last step! 😎

I love tofu burgers, but my husband doesn't find them satisfying enough, so I tried out some things to make them more so.About 2 weeks ago, I tried mixing in some of garlic-soy sauce marinated shiso leaves that I had made a batch of into the tofu burger mix. The light taste of tofu and chicken went really well with the robust flavors of shiso and garlic.After combining the ingredients for the burger mix, it's easier to form if you let it rest in the refrigerator for a while.Use silken or firm tofu, whichever you prefer. I used silken tofu this time. Recipe by Yonchobo

I love kimchi. But my children don't really enjoy eating it, so I made just enough tofu simmer for myself. In the summer I top the kimchi on chilled tofu and eat just eat it like that.I personally like firm tofu better, but you can use silken tofu or fried tofu if you want.Since the tofu and kimchi can be eaten without being cooked, as soon as the meat has cooked, it's done.You can flavor it with as much sesame oil and soy sauce as you want. Recipe by Mo-ri- mama

I just thought that it'd be nice to have some tofu chips one day.You can top these with your choice of ingredients, such as salt or seaweed, or grated cheese. You could also fry it and it's still delicious! Don't microwave too much at a time or the evaporation of the moisture will prevent the microwave from dehydrating the tofu. Be careful! Recipe by Kurohane

On a TV program, I saw people from the Miura Peninsula, where shirasu baby sardines are made, make a tofu dish with natto and shirasu, so I adapted it to be more tasty and full of minerals, and uploaded the recipe here!!This dish contains a lot of the minerals that we tend to be deficient in!I used a 300 g block of tofu divided into 4 equal pieces, of which I used 2 pieces, which is why I listed it as 75 g x 2. You can use however much you like, though!Adjust the amount of toppings depending on how much tofu you use.With the amounts listed in this recipe, you can make 2 of the servings shown in the main photo. For 2 servings. Recipe by Anebuta

#GoldenApron23Week 6 challenge ingredient: tofuStinky tofu is a Taiwanese food that is known for its bad smell 😂The most interesting thing is Taiwanese people will say it smells so good when it’s more “stinky”This dish’s ingredients prepared time was the longest time I had ever done. It took 1 month for the fermentation liquid, 1 day for soybeans, 2 hours for making soy milk, 40 minutes for making tofu, at least 1 day for soaking the tofu and around 20 minutes for deep fried the stinky tofu.It takes really long time but for me it was a good experience and I had so much fun!

I wanted to use up the firm tofu I had that was nearing its best-by date.You don't need to drain the water from the tofu. Once you put the tofu in the frying pan, they tend to fall apart, so try not to stir too much - shake the pan while cooking instead. For 2-3 servings. Recipe by emakatu

In a cooking show, they featured a pasta recipe, so I modified it to an easy shirataki version.I use silken tofu this time. I did not drain the tofu much, but cook until the surface has browned. Recipe by takeru mama

I bought a lot of silken tofu on sale, so I tried making bread with some of it. My husband loved it so much that he requested it again.You can use cold milk and water.The baking time differs depending on the oven, so bake until the surface browns. Recipe by EnjoyKitchen

This recipe is the best one out of all the recipes I've tried to make delicious and beautiful scones without oil.I used firm tofu this time, but it can be made with silken tofu. The water content differs between unopened and opened tofu packs, so please adjust the water amount so that the dough will not stick to your hands. These scones can be made with 150 g of white flour instead of Joshinko, but the texture won't be as nice and it won't crack so prettily. Recipe by cocococoa

When I made jia chian dofu some time ago, I loved the crispy outside and the deep flavor of the tofu contrasting with the creamy soft insides.I wanted to try Nagatanien's "Mapo Cellophane Noodles" with tofu, so I came up with this dish!The tofu should be drained well, but if you drain it so much that it's too dry and mealy it won't taste great, so just drain enough so that it won't fall apart during cooking. I used silken tofu this time, but it's fine with firm tofu too.Nagatanien's tasty "Mapo Cellophane Noodles" brings out the flavor of the tofu.This is a light tasting dish. Recipe by Yumipiyon

Tofu is an essential ingredient for any Thai dish. It can also be substituted with Paneer (Cottage cheese). Well, nothing can beat the taste of Paneer but for Tofu lovers this recipe could be the game changer. Traditional bland taste of Tofu can be sometimes too boring to add as a main ingredient. The Sriracha tofu is so easy to make and can be served as appetizer with your favorite Mint Coriander Chutney or Chat Masala. This delicious tofu can be added to any of your favorite Thai dish. I love to add them in Red Thai Curry Noodles Noodles. So, let’s make it.