Super Cheap Chewy Tofu (with Imitation Crab Sticks and Green Onions)

Thank you everyone for your feedback.This has a chewy texture and is mostly tofu.Add some color with imitation crab and green onions.☆The origin of this recipe☆I started draining tofu to make ganmodoki, but it took a different turn...A happy accident! ( *´艸｀*)

Crab is expensive, so I made tofu with imitation crab.Make sure to absorb the extra water from the tofu with a paper towel so that the flavor doesn't dilute.Cut the enoki mushrooms in lengths to match the shredded crab.This time I used Horikawa's "Alaskan Salad" crabsticks, and Fuji Food's "Chicken bouillon broth soup." Recipe by hitkat

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie

My daughter loves mochi and dango. I usually make these with her!I think the shiratama becomes more chewy compared to when you knead them with water, and they won't become hard even after they've cooled down.I usually use silken tofu. Please adjust the amount since the water content of the tofu really depends on the brand!If you're not serving them immediately, add about 1 teaspoon sugar to knead. This prevents the shiratama from hardening. Recipe by Mikko*mikko

This has been our family's favorite for a long time.Simple and delicious!Using tinned crab would be better but it is very expensive... we use the crab sticks instead and enjoy the taste of imitation crab (laugh).The water content of the type of tofu you use decides the taste.Don't forget to taste before adding the katakuriko mixture. If it is too bland add more salt.Tofu is very fragile. Move the frying pan around to mix the ingredients and your tofu will keep its shape. Recipe by Chokotaro

I wanted to eat tofu in a different way than I usually do, so I thought this up. I mixed my favorite ketchup with vinegar, and was able to come up with this mild sweet and sour ketchup sauce.1) When not using honey for the sauce, a tablespoon of sugar should suffice.2) Make sure to thoroughly drain the tofu. If you want to sweeten it, add sugar in 1/2 tablespoon intervals to taste. When you mix in the water, this is useful because the water from the tofu will drain out and mix with the ankake.3) I used a small 200g package of firm tofu. You can use silken tofu, but be aware that it breaks apart easily. Recipe by MilkLove

One day I came home late from work, and stared at a tofu that was in the fridge. And I was like, "What can I make from this? Deep fried tofu? I can't be bothered with deep frying... so can I make something simple?" So I make this, and it was amazingly delicious. So it's now become a family favorite for when we need one extra dish on the dining table.Work quickly once you add the mentsuyu!!You can just eyeball the ingredient quantities! Recipe by Kuiishinbouneko

I came up with these for my husband who is on a diet. Recipe by Rekutorikkuketoru

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

I wanted to make some savory snacks for my kids. I only had 300 gr of tofu block and I had to stretch that to accommodate my kids' appetite! Kids love this snack and they requested me to put it in our family's recipe book.

I often use ponzu sauce on chives, so this time I just added crab sticks... and, surprise! It was delicious!!! Even my husband who doesn't usually give compliments said it was tasty.If using lots of chives, cut them in half first, then spread them out flat in the bag. If using two bunches, microwave for 1 minute on one side, and 1 and 1/2 minutes on the other. For 1-3 servings. Recipe by Santa

I came up with this recipe when I was hungry but didn't have rice or meat.If you don't have eggs, add 25 ml of water and a tablespoon of katakuriko. For the cheese, you could use sliced cheese and tear it by hand. Recipe by Harunbouya

This recipe uses silken tofu that has been drained of water. It's coated in katakuriko, panfried, and covered in sauce. The texture of the tofu is thick and creamy,but it's still silky and pudding-like. This dish packs a punch and is delicious.Make sure to drain the tofu very well. The more you drain it, the less likely it is to fall apart while cooking.When coating the tofu with katakuriko, the tofu may fall apart so be careful. However, since it is coated with the katakuriko, the tofu sticks together again when you pan fry it anyway . For young children or people who don't like spicy food, reduce the amount of gochujang and add some ketchup. Recipe by pegupepepe

I wanted to make a healthy version of my favorite jijimi.The tiny sakura shrimp give great flavor to these pancakes.Please adjust the amount of flour depending on how watery the tofu is. For 1 large or 6 small pancakes. Recipe by Lecreuset

Thank you to 400 people for making this recipe popular! Just add the ingredients to the frying pan one after another! A soft, hot tofu dish with a crab omelet flavor is ready to enjoy.The origin of this recipeI wanted to create a comforting tofu dish with a gentle flavor that warms the heart (*^^*)

This is my "Okonomiyaki with a Twist" recipe that uses only a single frying pan to make the most of regular ingredients. Let the okonomiyaki flour do its job for a fluffy and umami-rich batter! It's even egg-free - the batter is so chewy thanks to tofu, and it feels really different from regular okonomiyaki. What an inspiring dish!I've listed only the minimum amount of water because silken tofu is added to the batter. If the batter is too difficult to mix, add a small amount of water. Also serve with mayonnaise. For 2 servings. Recipe by Nisshin foods

Trying this new dish to feed my 20 month old baby! And he love eating it so much!

I created this recipe because I wanted to use up a batch of tofu.You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan

I had some firm tofu sitting in the fridge. Recipe by Pinki-momoko

One of my coworkers brought tofu waffles that were good, and I wanted to recreate them at home.Belgian waffles don't release a lot of oil, so heat oil in the waffle maker before cooking.These are mildly sweet, so I recommend them for breakfast. You can freeze them too, so I usually make a large batch and then store them in the freezer. Recipe by Madogaeru

An ultra easy side dish that can be made in 10 minutes. It's great for guests.The chakin (bundles) are quite watery before heating, so if you do all the mixing inside the small bowl you've prepared, it'll be easier.The ingredients will coagulate due to the egg rather like chawanmushi (steamed egg custard), so don't worry if it's watery! For 3 to 4 wrapped bundles. Recipe by pogue

My family and friends loved my Tofu Omurice, so this time I tried making tofu tenshin-don. This was also a big hit! You can still eat delicious food and be on a diet.The drained tofu will be really hot when you take it out of the microwave, so be careful not to touch it until it cools off. When you add the chives and sesame at the final step, stop the heat. This keeps the texture of the chives and the aroma of the sesame. Recipe by Meguu

I wanted to make a simple sweet with what I had in my house. I made this up over 10 years ago.Mix it together beforehand to prevent lumps. Recipe by mariybis

It's been 6 years since I stopped eating meat. Most of my protein intake comes from tofu. Tofu can be eaten in many different ways, and you can even make pseudo-hamburgers with tofu.At Step 6, when you are forming the patties try to cover the cheese completely so that it's not poking out to the surface; that way the burgers will fry up easily.You can use a cheese other than mozzarella. Any cheese is ok as long as it's the melting kind. Recipe by enzo_lorenzo

I made up a healthy recipe using tofu.You can use fresh hijiki seaweed.The cooking times will differ according to the type of microwave you have. It usually takes 11 minutes with my microwave to be done.When steaming in the microwave the cooking juice might spill over so use a big plate to avoid this. Recipe by EnjoyKitchen

I wanted to try making tofu nuggets that weren't deep-fried, and finally managed to make these.If making them in the shapes of onigiri rice balls like shown in the photo, wrap them in plastic wrap so that they don't stick to the shaping mold to make it easier.You could also mix in cheese, seaweed, jako fish, to add some calcium. This would give yet a different flavor and make them even more nutritious. Recipe by sayata

Thinking that the taste and color of the crab sticks would go well in chijimi, I gave it a go.If you aren't pressed for time, sifting the cake flour before adding it will help prevent lumping.My family prefers a light flavor, so we use vinegar soy sauce for dipping. Recipe by umemodoki

Tofu is the star of this dish! Great as a snack too. It's rich and delicious, perfect with rice! Cheaper and healthier than meat, it's a budget-friendly recipe. The origin of this recipe: I wanted to create a main dish using inexpensive ingredients.

I was thinking about how I could use up one packet of tofu with all the leftover vegetables in the fridge. I finally came up with this recipe!You can use any leftover vegetables in the fridge!When you fry them, don't move the patties before they've browned. They're very fragile, so leave them to brown until firm enough to be turned over easily. Recipe by Kumasannokaachan

I found some lightly flavored dishes such as horse sashimi, sashimi, nizuke...dishes with simple tastes like that at a tasty Japanese restaurant in Fukuoka's Harukichi District. You could tell that the owner put a lot of love into their dishes. Who would've thought there could be a restaurant like this? Their homemade tofu was really delicious, so I tried my hand at reproducing the same dish through trial and error.Make sure to well-knead and stir it after removing it from the heat to make it smooth.Make it smooth by turning the heat on and off so that t doesn't cook in one go, while kneading and stirring. Recipe by s.midori