I was given a lot of wakame one day.I wanted to try a new idea with my usual chilled tofu dish.When you are tired of the heat in summertime, this is a delicious cure.Just blanch the wakame seaweed quickly.Even this topping itself without tofu is really good. Recipe by Rami-1202

This is a variation of my "Chilled Tofu with Spicy Toppings".Adjust the spiciness to suit your taste. Use whatever toppings you like.The nori will be more fragrant if you toast both sides. The ground sesame will become more aromatic if you crush the seeds with your fingers when adding them. Recipe by Renocchi

I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu.My family loves this tofu! You won't be able to stop eating it.The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie

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

Crispy and delicious 'Hiroshi'! Using Mishima Foods' Hiroshi seasoning gives you a new way to enjoy tofu.Update: Since posting this recipe, 'Salmon Hiroshi' and 'Dashi Hiroshi' have been released, and I've received feedback that they're delicious! Please give them a try.Recipe background:After trying A-ko Nee-san's natto (ID: 21809111) and getting hooked on 'Hiroshi', I decided to try it with tofu. Please also check out A-ko Nee-san's 'Hiroshi Natto'!

This was on the menu at a sushi shop I visited. It was really nice, so I tried to recreate the taste at home.In the restaurant they topped the tofu with something like salty kimchi shiokara (salt preserved fish), but it's tasty enough with just kimchi.Adjust the seasonings to suit your tastes. It's delicious with a lot of ginger. Recipe by Renocchi

Featured in a recipe book.Mix plenty of katsuobushi (dried bonito flakes) into kimchi and use it as a topping for chilled tofu!This katsuobushi kimchi goes great as an appetizer or with rice—give it a try!Recipe background:I made use of delicious kimchi with tender napa cabbage and less liquid. Mixing in katsuobushi boosts the flavor and aroma, making a katsuobushi kimchi that pairs perfectly with tofu or rice.

I've loved Taiwan style chilled tofu for a long time. I make this version year-round. I've made mine with ingredients you can get in Japan.Don't overboil the garlic chives. For a manageable, easy-to-make amount. Recipe by Migyon

I made this so I could enjoy all of my favorite in one dish!The most important point is to use sweet tomatoes, tasty kimchi and good tofu. If your tomato is not sweet enough just add a little sugar. If you chill both the sauce and the tofu well, it'll be perfect. Recipe by Asamato

I wondered, what would curry flavored chilled tofu taste like and tried it out, and when I tried it out, I really liked it.Put the topping mixture on the tofu as soon as you've added the flavoring ingredients. If you leave it sitting for too long it'll become watery.I've tried walnuts and almonds in this, and both worked well. Maybe other types of nuts will work too? Experiment around to find your favorite kind! For 1 serving. Recipe by John Lee Cooker

My grandmother taught me this recipe.For the soy sauce, we use Yamamori brand "Meidai Tsuyu"!Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan

I was thinking that soy sauce is a bit too strong of a flavor, so since I like the combination of salt and sesame oil, I decided to try it. It was delicious!You can use either firm or silken tofu. Use what you want. For 2 servings. Recipe by Setsubunhijiki