Making salted tofu then miso tofu was too much work, so I decided to make it a lot simpler.In Step 3, you don't need to spread the miso to the corners since it won't come into contact with the tofu; spreading it in a cross pattern is enough. Take a look at the size of the tofu and adjust the width of your spread miso accordingly. (Eyeballing it is fine.） Recipe by si-tan

Freezing tofu helps to give tofu that meaty texture while marinating it provides lots of flavor throughout, here is a tasty vegetarian tofu dish that would wow the whole family!

is a different version.This miso flavored side dish goes perfectly with rice. Also try substituting spinach or other kinds of mushrooms.By thoroughly draining the excess water from the tofu in Step 1, you'll need less flour to bind the batter, which will make it taste even better. For 1 tofu block's worth. Recipe by Rola Love

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

I made this with miso I received from Marusanai.- Recipe by Rola Love

Through trial and error, I came up with a tofu cream that doesn't have a tofu smell. You can hardly smell the tofu. My daughters love it.There are many ways to drain water from tofu, but this way is quick and it's easy to adjust the pressure.■If you boil and drain the tofu properly, you'll be able to get rid of the smell and it will turn out rich and creamy.■If you press too hard when you're squeezing the water from the tofu, it will pop out of the bottom of the sieve, so the key is to press firmly yet slowly☆■If you press the tofu too much, it will become dry and grainy. If that happens, try adding a little bit of water. Recipe by PUKAFU

When pickled in miso, the texture is similar to cream cheese.It has a salty taste and goes well with sake snacks.#softtofu #tofu #vegan #Vegetarian

While experimenting to make a tofu-cream that doesn't smell like tofu, I put it in the freezer to chill it quickly. It turned into ice cream... and my daughters loved it! You can barely notice the tofu smell.There are various ways to drain tofu, but squeezing was the easiest and fastest method to adjust (the amount of water to drain), so that's what I've been using.By boiling the tofu and squeezing it out thoroughly, the distinctive taste of tofu is neutralized, and the texture of the "cream" becomes smooth and rich. If you press too hard on the tofu while draining the water, the tofu will strain out, so the key is to press firmly, yet slowly. If you press out too much moisture from the tofu, it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU

I dreamed this up to make a delicious proteiny breakfast for my food-allergy kid, but won over the carnivorous don't-feed-me-rabbit-food husband as well. Easy to do a batch and freeze a bunch.

I wanted to eat a healthy treat using firm tofu.I tried various things including soy milk and silken tofu, but firm tofu was the best for a stiff cheese-like texture.I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.The cake is 348 calories in total. Recipe by gh97923

Bought a tub of dashi miso paste in my neighborhood supermarket. Try this combination which turned out tasting great. The mirin can be bought from Daiso for 2 dollars only. It helps to sweeten the soup.

Mashed tofu dishes with sesame miso sauce that are made thoroughly and patiently taste great of course, but easily made ones are delicious too If you have sesame sauce granules on hand, the flavor can be quickly arranged and the slightly difficult to make mashed tofu with sesame miso sauce dish can be made easily!You can drain the water from the tofu by boiling or heating in the microwave, but those methods also cook off the flavor, so when making this mashed tofu with sesame miso sauce, take the time to drain the water. But if you drain too much of the water, it will become dry and crumbly, so only drain it moderately! Recipe by Heartful Kitchen Rei