Husband made it and was delicious!Can be vegetarian with vegetarian kimchi

I cracked an egg over rice rice with finely scrambled tofu and it was really good.Season the beaten eggs with mentsuyu. Mix raw eggs and the mentsuyu with hot rice and mix in the finely scrambled tofu. The rice and tofu absorbs the flavors. Recipe by commeline

I thought of this needing to use up some tofu that was about to expire.I made this thinking "it's okay even if it isn't that filling as I'm only making it for myself - it's good for a diet after all". But it surprisingly did the trick, so I modified the recipe for two servings.Silken tofu has plenty of water-soluble potassium as well as vitamins B1 and B2.Be sure to drain the tofu, and use a non-stick frying pan.And it also depends on the mentsuyu used...Please enjoy it with mentsuyu of your choice, be it a sweet one, a thick one, or one with a strong bonito flakes flavor.If you want to make this more soupy, add more water and add a teaspoon of mentsuyu. Recipe by Shiyawashi

Boiled tofu is a standard winter dish.I like it but I quickly tire of the same old soy sauce and ponzu flavor.Since the tofu is the main ingredient, only use a small amount of meat.You can also add any other ingredients that you want.You can make 4 large servings of sauce with this recipe. Recipe by Nacchi sencho

Week 16 of the #MyCookBook challenge

I have always made tekka-don (fresh tuna rice bowl) with wasabi soy sauce, so this time I changed things around a little bit. I only had some doubanjiang spicy bean sauce on hand, so I tried using that.If you don't like the oiliness of the sesame oil, drain it off lightly before spooning the topping onto rice. Recipe by Kei's

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

I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

Only a few ingredients are needed for these delicious and very flavorful bite size tofu cubes. They are tasty and simple to make. You and your family will definitely ask for more.