I'm currently studying a macrobiotic diet. I thought of making meat sauce with koya dofu as a substitute.If possible, use a no-yeast koya dofu and ketchup without any artificial flavoring. For 2-3 servings. Recipe by ano mama

I had leftover meatball mixture with tofu that I used to make a hot pot. So I packed it into koya dofu and made a simmered dish.When you make a cut in the koya dofu, it's easier with a small knife (a fruit knife).It's delicious even cold, so perfect for a bento box!It's also delicious if you add some ginger (grated) to the meat mixture in Step 2. Recipe by EnjoyKitchen

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

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

I wanted to make an easy side dish for bento, and I came up with this recipe.There are no tips, but I soak the koya dofu in the sauce the night before (before going to bed), and coat with katakuriko before frying it to pack in a bento. Recipe by miki21

I attempted to make dish of koya tofu mixed with egg.This is just my preference, but I think that a lighter taste dashi-based sauce is the best way to bring out the natural flavors of the ingredients. Recipe by Komatsuta

I'm a little into macrobiotic cuisine these days.Use your choice of ingredients.I like to add konnyaku to add volume.The dried shiitake gives a better taste, but if you don't have any on hand, use about 1 teaspoon dashi stock granules instead. Recipe by Usapan

I was out of crackers for snacking on, so I tried making my own healthy ones.I sandwiched cream cheese between the crackers in the top photo. You can also serve them with salsa or guacamole. Recipe by pogue

Koya dofu is full of nutritional goodness. But if I make simmered koya dofu, my family won't even touch it…So I wrapped it with the meat that they love, and they didn't even realize that there was koya dofu inside, and they polished it off in no time!If koya dofu is not seasoned well, it isn't tasty. So I wrapped the seasoned ones this time.I used a store-bought yakiniku sauce. You just need to season the meat with yakiniku sauce, so it's easy.It's also great to prepare for any bento lunches you'll be packing the following day. For 2 servings. Recipe by -ringo-

I'm a fan of Kinu's, which I referred to to come up with this recipe. I made this with large pieces of koya dofu. The drawbacks to this recipe are that the pieces don't cook evenly (some are crispy and some are still soft), and there's a little crumbliness in your mouth when you eat them.You can use margarine instead of butter. You can use margarine straight out of the refrigerator. When I tried substituting 10% of the butter with shortening, more pieces turned out crispy. You may choose to do that also.The softer pieces taste a bit like fried bread. I like those pieces as-is so I don't do Step 11 myself. For 1 oven baking sheet worth. Recipe by Mrs. ookara

I wanted to have ingredients with a bread-like texture in my gratin. I decided on low-carb koya dofu after experimenting.With my grill at home it takes only 8 minutes for a perfect finish.I added garlic powder to disguise the flavour of the koya dofu.After the koya dofu absorbs the egg mixture, it will be very crispy outside and tender inside!It is surprisingly tasty. Recipe by Asabi

While my kids love scrambled eggs stewed in dashi broth, I came up with this thinking that koya dofu is also a relatively mild tasting ingredient that can also be used as a snack.To prevent lumps from forming in the mitarashi-an sauce, be sure to remove it once from the microwave. Stir it up before returning it to the microwave. Recipe by Pico@puchibi