I came up with a healthy tofu recipe.It tastes mild and comforting.An sauce is a clear sauce thickened with starch. A fairly thick and gelatinous an sauce coats the tofu better and is delicious.Put the eggs in after the water has started to boil to make sure they will be soft and fluffy.It's also good with umeboshi plum. Recipe by Jina shufu

I made this because it's a pain to have to fry tofu normally.By using atsuage instead, the flavor is locked in properly.If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

My husband has never liked tofu burgers. But recently, he said he wanted to go on a diet, so I decided to give the burgers a go. I made a tasty mushroom ankake, which makes the dish satisfying even for meat lovers. He enjoyed the tasty burgers.The miso and ground sesame seeds are quite subtle, so they do not overwhelm the dish. How well the tofu is drained decides the texture of the burgers. If the patty mixture is too soft, add more katakuriko to adjust. Squeeze kabosu (or lemon or sudachi) to finish for flavour. Recipe by akiyoshizu

I've been experimenting with different ways to eat heaps of okara, since it's inexpensive and full of nutrition.My children who don't like "uno hana" (simmered okara and vegetables) gobble this down.It's also tasty if you use milk instead of soy milk.Also try seasoning with ichimi or shichimi spice.If it's too troublesome to deep fry, then sauté them in a frying pan and serve them isobe-mochi style with sugar and soy sauce.For Steps 1 and 2, I recommend using a Teflon-coated pot, or a deep frying pan. Recipe by Madam yocchan

I came up with this recipe since I like tofu and mushrooms.Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan

I used to eat this frequently when I was a high school student. I wanted to lose weight while not jeopardizing my health.Crumble the tofu with your hands rather than cuttingwith a knife It's so easy and yet has a great texture. It's my favorite way of cooking tofu.Because wonton wrappers easily sticks to each other, make sure to add one by one. Recipe by Stylish Mama

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

This recipe is based on one for regular chawanmushi (steamed savory custard).If the soup stock granules are not fully dissolved after microwaving the soy milk mixture, reheat in 10-20 minute increments until dissolved. Microwave for less than a minute at a time, watching while microwaving to make sure the soy milk does boil over. In Step 3, make sure that the hot water does not get inside the bowl. Be careful not to overcook the egg tofu.Mentsuyu can be replaced with the sauce that accompanies natto. Recipe by Chimammy

I wanted to enjoy the taste of izakaya cooking at home. I made this recipe rather elegant.How to reduce the amount of oil splatter:-Wipe the moisture off the eggplant and shishito peppers very well.-Coat the tofu thoroughly with katakuriko potato starch flour.Small eggplants are easier to eat.You can use asparagus or bell peppers instead of the shishito peppers. Shiitake mushrooms were delicious too. For 4 servings. Recipe by 1630412

I won some Hondashi dashi stock granules to try out.Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings.Using atsuage makes this mapo tofu richer. You don't need to parboil the atsuage, so you can make this dish very quickly.The atusage won't give off excess water, and it won't break up easily even if you stir it hard, so it's easy to make mapo tofu with it.I wanted to highlight the aroma of Hondashi, so I didn't add sesame oil. But if you like it, add it to taste... For 2 servings. Recipe by putimiko

I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise.Put the ingredients into a generously-sized container.The flavoring is on the sweet side, so please reduce the sugar to your taste.If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water. For 2-3 servings. Recipe by Mokobu- mama