This has been a standard dish for my family since my kids were small. I had some daikon leftover from making oden, but this daikon tuna was eaten all up.You can substitute the soy sauce for mentsuyu. Adjust the flavor with sugar since the sweetness differs by brand.You could add chikuwa, or without aburaage. Recipe by Eru912

I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

This tofu sandwich is inspired by the classical Bàhn Mí Vietnamese sandwich.There was a Vietnamese restaurant near my old job that I would often go to during my lunch break to indulge in delicious Pho or Bàhn Mí sandwiches. Their food and service was superb, and it quickly became my favorite spot. Even though I don’t work near there anymore, I still order from them occasionally to savor their authentic Vietnamese food.Although the original Bàhn Mí Sandwich is popular for its airy yet crunchy bread, it can easily be recreated with a French baguette. I didn’t pickle the carrots or cucumber because of personal preference but you can if you wish to give it a more authentic touch.Not only is this sandwich delicious, it’s filled with flavor and protein. It’s suitable for anyone following a vegan diet (just omit butter ) and it can be put together in a jiffy!#CA2025

Since daikon radish has a gentle taste when cooked, I simmered it in white dashi with fried tofu, as I thought they would go well together.Cook until the daikon radish becomes very tender ♪Adjust the seasoning to taste. Recipe by voyage

My family loves this daikon radish and atsuage dish! Simply flavored with ginger, it appears regularly on our dinner table.Cook the daikon radish until it is as soft as you like. I cook it until it can be pierced easily with a toothpick. Recipe by Juri- mama

Since it's julienned, it cooks quickly. The fried tofu makes the daikon delicious.Over 2,000 people have made this recipe♪The origin of this recipeIt's a simple, delicious, and gentle-tasting simmered dish.We've probably been making it in our family for about 20 years.

Original recipe from chef sl

I made this when I was dieting and wanted to eat something rich. It was a big hit with my family, too!Take care that the tofu don't stick together when frying. Recipe by ASAASAKI

I often make daikon radish sprout wraps with ham and mayonnaise or black pepper for bento. I came up with the idea of stuffing daikon radish sprouts into kamaboko when I didn't have ham.Mayonnaise and soy sauce without the black pepper, or sprinkled with ichimi pepper or shichimi pepper would also be delicious. Recipe by Aozora lemon

I wanted to try a unique tofu recipe, so I tried making this. Once drained, the tofu crumbles easily, and it becomes very hot after frying, so handle it carefully.Step 3 - While the tofu needs to be drained, you don't need to wipe the excess water from the surface. Make sure to sprinkle plenty of katakuriko on the tofu, but don't sprinkle so much that it becomes bulky.Step 5 - Garnished with green onions or grated daikon radish gives this a refreshing touch. I also recommend trying it with different sauces. Recipe by Kogekogepan

I made this using leftover vegetables in my fridge!Cook the bean sprouts to your liking. Recipe by bvivid

I absolutely hate using a lot of oil.I use little amounts as possible, even for making tempura and deep fry dishes.Try not to touch the tofu too much while you're cooking! It'll become all mushy.By the way, if you just grill the tofu and drizzle on hot mentsuyu (diluted with water), it becomes the regular? agedashi tofu! Try it with grated daikon radish and ginger on the side. Recipe by Tenmu chan mama