Since tofu sauce has a lot of nutrition, I wanted to optimize it even more while preparing the vegetables.Carefully press out all the excess water from the tofu.I avoided parboiling the spinach and carrots to preserve the nutrients as much as possible.If the taste is a bit weak, add a touch of miso. For 2 to 3 servings. Recipe by *Anna*

Even though there's nothing to it, it's one of our favorite shira-ae dishes.You could use firm or silken tofu.It's fine with just spinach, but the carrots add color to the dish.Substitute peanuts for the sesame seeds. Recipe by cafe-cafe

Adding tofu makes the meatballs very tender in texture. Adjust the amount of the chicken and tofu to your taste. And also you can put, for example, cheese, some vegetables like mushrooms, carrot, or herbs like shiso leaves in the meatballs. Enjoy your taste!

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 use up tofu that was close to the expiration date. This didn't taste like tofu at all and it was delicious on rice.Try not to move the tofu in the pan until it's browned. The tofu will release a lot of moisture. After seasoning with mirin and soy sauce, stir to help the liquid evaporate. Be patient with cooking the tofu. Recipe by Naoluna

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

This tofu dressing also goes well with green leafy vegetables, green beans or seasonal vegetables. Adding for example, kamaboko, a kind of fish cake, or crispy bacon, tuna etc. gives the dish a deeper flavor. According to the size and moisture of tofu, adjust the taste.

Added Tofu to my favorite avocado and tomato salad.　with Japanese style sesame dressing. If you don't have time to drain the tofu, you can skip the process but eat it right away, or else, the water will come out of the tofu and dressing will get watery.

This is very easy and will be a good side dish. And you can use this sauce for another dishes - for fried chicken, fried pork, fried tofu, salad... Adjust the sweetness and saltness to your taste.

This is an easy way of preparing tofu hamburger patties for a traditional macrobiotic diet.Make sure you the drain excess water from the tofu. Sauté the onion well as this brings out its sweet flavor. Recipe by Macrobi chef

I don't know why but whenever I made dango in my hometown, I make it with tofu.While mixing tofu and shiratamako, the mixture will become moist.The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

If there are tofu burgers, there should be tofu tsukune as well?Reduce the sauce as much as you like!When mixing up the tsukune mixture, if you don't want to use your hands, mash up the tofu first using a whisk, then mix the chicken and other ingredients using the measuring spoon you used!About 1/3 of the tofu will be left over, so use it for chilled tofu dishes, or add it to miso soup! Recipe by Chaaa