I once saw koya tofu used as a side dish, so I made my own version to suit my tastes. Recipe by Tsuchikana

When I saw the peas in the supermarket, I remembered the side dish we used to eat a long time ago. My mom always added deep aburaage for flavor. Recipe by Raby

This recipe is based on one for regular chawanmushi (steamed savory custard).If the soup stock granules are not fully dissolved after microwaving the soy milk mixture, reheat in 10-20 minute increments until dissolved. Microwave for less than a minute at a time, watching while microwaving to make sure the soy milk does boil over. In Step 3, make sure that the hot water does not get inside the bowl. Be careful not to overcook the egg tofu.Mentsuyu can be replaced with the sauce that accompanies natto. Recipe by Chimammy

I wanted to eat an egg tofu, so I came up with this recipe (it can be found at a Japanese grocery store, but I didn't feel like buying it). You could just chill chawan-mushi (egg custard), but it would be a little different, so I thought about adding gelatin to make this tofu. Also, I would not add sugar in chawan-mushi, but this egg tofu has some sugar in it.Check and adjust the cooking time. To maximize the power of the gelatin, chill it in the refrigerator for more than 3 hours. It may be as hard as the chawan-mushi right after cooling it in the ice water, but by chilling it completely, its jiggly texture increases quite a bit. I make it in the morning if we are eating for dinner. Recipe by California mama

✿My step mom made this for me, and I wanted to eat it again so I made it. I finally got an acceptance from my family.✿Add Japanese red chile pepper, sansho pepper, or scallion if you want. Recipe by Sabumochi

I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.Instead of dashi stock, I used soy milk to create a subtle flavour and make the egg tofu more nutritious.Cover the bowl with cling film before you place it in a steamer. This will ensure smooth egg tofu without small bubbles inside. Set the top surface of the egg tofu by steaming over a high heat, then reduce to low heat to slowly steam the inside. Adjust the amount of the dashi stock granules to taste. Pour over as much Japanese-style ginger an sauce as you like. This sauce might be too sweet for you, so adjust the seasoning to taste. Use a big bowl to make the egg tofu in one go, then spoon it into individual serving dishes. Recipe by yoppy123456789

I froze some tofu because its expiration date was approaching.The texture changed and it became a new ingredient.You can use either silk or firm tofu. It's up to you.If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin

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

I had a craving for oyako-don, so I came up with this dish which does not use rice or chicken, but has a similar taste.Enjoy a variation by adding some shiitake mushrooms, onions, Chinese cabbage, or your choice of ingredients. Recipe by aaivamm

My daughter loves egg dishes. Every time we go to the supermarket in the summer, she asks me to buy egg tofu... They are quite small and expensive, so I decided to make them myself.The recipe I saw on TV was a bit complicated. You needed to make homemade dashi stock and use usukuchi soy sauce. I used shiro-dashi instead to simplify the recipe. The number of the eggs is still the same, but everything apart from that is changed to my taste.I like Ichibiki-brand shiro-dashi. It is very balanced. I also use it for dashimaki omelets, chawan-mushi, and hot pots.When you steam, adjust the heat as you would for chawan-mushi according to the gas or electric hob you have at home. Recipe by eiko mama

I wanted to eat a healthy rice bowl dish that was easy to make. Koya tofu has a good texture and cooks well so I used it in making this dish!Koya tofu has volume so gently place it on the rice. Recipe by Ryo---ko

My mom often made this when I was a child, and I asked her how to make this.I made this as a donburi, but it also serves as a side dish!It's so easy to make this, and it tastes really good. I can eat this even when I don't have an appetite.It may be nice to add tempura crumbs and chopped green onions.It's ok even if you don't have powdered dashi stock.If you want to make it healthier, add more tofu and use 1 egg! Recipe by Meepurumura