Today, I will share with you the secret of making the tofu crispy outside and soft inside. I will also show you how to make the garlicky soy sauce and chili sweet and sour sauce to enjoy the crispy fried tofu with.

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

I love "Shirotabi-kun"'s sweet & sour noodle sauce and I wanted to use it for burgers. I wanted to make this recipe with my amazing tofu burgers!!The tofu I used here is Philippine tofu. It contains very little water, so it is almost like okara. If you use Japanese products, adjust the texture by adding water or bread crumbs. Sorry for the trouble! Recipe by Nooko

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.

I made this recipe by frying the firm tofu and using the flavors from a recipe that I made previously: "Sweet and Spicy Pepper Stir-Fry with Okaka",.When you add the tofu in the frying pan in Step 2, the excess moisture from the tofu may spatter the oil, so be careful.If you prefer a sweeter taste, add sugar. Recipe by Hokkori-no

My parents often made this recipe with crab.Canned scallops are a bit eUsing the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora

I created the softness of the meatballs and the thickness of the sauce to my liking.I added katakuriko in the sauce before cooking. This avoids lumps in the sauce and thickens the sauce quickly. Recipe by Puru berry

MY VERSIONASIAN FUSION DISHA GREAT COMBOQUICK AND EASYDELICIOUS CRANBERRY SAUCELOVING IT

I created this recipe because I wanted to make something healthy but filling! It should taste delicious even if it's a diet-friendly dish! I tried hard to come up with this recipe!Please taste the sweet vinegar sauce and adjust it to your liking before adding the katakuriko slurry. When the sauce is cooled, the taste becomes milder, so it's best to make it a little bit strong and vinegary! Please adjust the consistency of the sauce to your liking. Recipe by MPxo

My mom passed this recipe down to me. My mom always eyeballs the amounts, and couldn't be bothered when I asked her the exact amounts, but she made measured it out, and shared the recipe with me. This is delicious in a different way from the sweet vinegar-based sauce in.This makes a lot of sweet vinegar sauce, so you could double the amount of meat!! Recipe by Hekisora

#indonesianfoodThe day time = “Me” time🥰Because my husband is working so I can have anything what I want to eat for my lunch.Today I made this Indonesian salad for lunch using leftovers spicy sweet soy dipping sauce as a dressing.The recipe for the dipping sauce actually is in my previous recipe. You can simply find it in my recipe lists. #spicysweetsoydippingsauceI like this salad so much because it’s totally different with American salads. Even it’s different with Chinese or Japanese salads.The taste is so refreshing between spicy, sweet, and sour.Wanna try this salad? Here is the recipe!

Once I had chicken nanban somewhere that tasted like chili sauce...so I tried to recreate it using chili sauce instead of Nanban sauce.Fry chicken first over high heat with skin side down until browned. Then flip it over and put a lid on. Fry over low heat to get a better result.I used chicken breast this time. It turned out soft and filling! If you use chicken thigh, it will be juicy and delicious. Recipe by Yoko