Since it's too cold to eat chilled tofu in the winter, I came up with a warm dish.Warming the tofu in the microwave and then topping with cheese and soy sauce cuts down on the cooking time.You could also serve this for when you run out of appetizers.Since the cheese melts, you can use sliced cheese too.I like that sliced cheese doesn't get too runny and slide off the tofu.Eat it with a spoon! Recipe by cacotan

I used the amount of kudzu listed on the package, but it was too springy for my liking, so I tested with my preferred firmness through trial and error. My efforts paid off, and I ended up with a jiggly and tasty sesame tofu.Adjust the amount of sesame to your liking. I made this in a 15 x 15 x 4.5 cm container, which I use to make desserts. The amounts of ingredients listed yield one container worth. Adjust the amounts according to the size of your container.You can even out the surface by covering it with plastic wrap and pressing down on it, but if you are worried about bumps, smooth it out lightly with a moistened scraper before wrapping. Recipe by Rikaminto

I usually make this when we're having teppanyaki-style dinner.Make sure to eat them freshly cooked. Recipe by Kumicchi

I enjoyed some tofu jelly topped with kinako and kuromitsu. But I thought maybe it wasn't necessary to make all that and it might be just as good to put the toppings on silken tofu. So I tried it. I also topped it with ground roasted sesame seeds, and there was no tofu smell at all.Silken tofu is the best kind of tofu to use since it's mild and doesn't have a strong smell. You could also use the tofu that comes in packs of threes or processed tofu. Roasting the sesame seeds before grinding them makes them more fragrant. If you just use brown sugar to make the kuromitsu, it will be ready in less than a minute. Recipe by toshiebaba

Making béchamel sauce is so much trouble. So, I mashed up some tofu and used it as a mock-béchamel sauce for this gratin dish. It actually turned out quite nicely.This dish is also nice to have some green onions mixed inside. You can even try pouring the gratin over boiled potatoes.Silken tofu makes the gratin creamy and smooth, while firm tofu makes it more satisfying. I like both!This menu is quite versatile. Please drain the tofu first if the amount of excess water bothers you at the end. Recipe by Mayo

I couldn't find tofu in my neighborhood as I'm living abroad, and when I did find it at an Asian supermarket, it was huge and expensive! And also hard and tasteless.So I had to make it myself.You can buy gauze at a pharmacy or buy at the baby section (I found it at a bib section).You can buy nigari overseas at the pharmacy, look for Magnesium that's ok to be ingested and make a 30% concentration. Or you can use clean sea water. Boil down to 1/10 and the remaining white salt crystals is nigari. Recipe by Meggymoo

I usually eat tomatoes and salad tofu with Chinese dressing, but this time I decided to try making it with my family's scallion dressing.If you drain the tofu well, it won't crumble when arranging it with the tomatoes. This time, I used salad tofu that doesn't need draining. Recipe by Heartful Kitchen Rei

Each restaurant has its own unique version of almond tofu. Sometimes it's nice to try something new, but I prefer the traditional version.I aimed to achieve the aromatic almond tofu with a silky and smooth texture served at Tokarin (a famous Chinese restaurant in Tokyo).In Step 4, a thin membrane will form if you don't allow it to cool before chilling.For the photo, I show it served in diamond-shaped cubes. Since the tofu is soft, I don't recommend trying it, but if you do, after pouring the batter into a tray, let it cool to set, then cut, pour in the syrup, then separate the cubes. Recipe by La Land

I thought soy milk would go well with warm tofu.I used 2x concentrate mentsuyu. Please adjust the strength to taste You can use either white or black sesame seeds. I used both for the one in the profile photo. I microwaved the tofu twice to warm it through. But if that's too much trouble for you, you can omit Step 1. Recipe by Necchan

This is a chinese food recipe, with silku tofu, and shimeji mushroom.

I used to love the chicken and rice my elementary school made and I added my own healthy twists tonight. This is super easy and made a kettle full in about 45 minutes.

I wanted to eat tofu salad but I didn't want to add dressing, so I used my favorite sesame oil, bonito flakes, and shredded nori as a topping.Make this quickly whenever you're feeling lazy. Recipe by hyousa