I always make rice bowls with meat, but they started to taste even better after I started adding some tofu too.Feel free to use firm or silken tofu, I personally prefer to use silken.Sprinkle over some green onions at the end for a bit of colour.Top off the rice bowl with any sauce left over in the pan at the end.If the flavour is a bit too thin for you, feel free to add some soy sauce or mirin. Recipe by Ryo---ko

I used the carrots and firm tofu I had in the refrigerator, simply flavored with the mentsuyu sauce I also had on hand.An easy to eat salad that's just flavored with mentsuyu sauce. For 2 to 3 servings. Recipe by Kyoku

I love tofu.Silken tofu is smooth and refreshing!!Try not to cause the tofu to fall apart when you are straining it.If the sauce is too thick, adjust with water.. Recipe by nobirin

I wanted to try a unique tofu recipe, so I tried making this. Once drained, the tofu crumbles easily, and it becomes very hot after frying, so handle it carefully.Step 3 - While the tofu needs to be drained, you don't need to wipe the excess water from the surface. Make sure to sprinkle plenty of katakuriko on the tofu, but don't sprinkle so much that it becomes bulky.Step 5 - Garnished with green onions or grated daikon radish gives this a refreshing touch. I also recommend trying it with different sauces. Recipe by Kogekogepan

I absolutely hate using a lot of oil.I use little amounts as possible, even for making tempura and deep fry dishes.Try not to touch the tofu too much while you're cooking! It'll become all mushy.By the way, if you just grill the tofu and drizzle on hot mentsuyu (diluted with water), it becomes the regular? agedashi tofu! Try it with grated daikon radish and ginger on the side. Recipe by Tenmu chan mama

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

I created a diet-friendly tofu dish using tofu. I used shirasu in the batter for added nutrition.When you start to fry these the oil will splatter a bit so be careful.I just use a small amount of oil, so cut the tofu about 2 cm thick.To drain the excess water off the tofu, you just have to leave them on a sieve for about 15 minutes. You don't have to put a weight on them. Recipe by 1630412

I made this when I was dieting and wanted to eat something rich. It was a big hit with my family, too!Take care that the tofu don't stick together when frying. Recipe by ASAASAKI

I used to make this with firm tofu, but then I started thinking that using atsuage would be easier.Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun!Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no

This recipe is adapted from from Pan Fried Pork With Ginger Miso, using the sauce. Ginger miso sauce marries well with tofu too.None in particular. For 2-3 servings. Recipe by annnnn

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.