Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds. Recipe by Hironozomiyuuma

Since it's too cold to eat chilled tofu in the winter, I came up with a warm dish.Warming the tofu in the microwave and then topping with cheese and soy sauce cuts down on the cooking time.You could also serve this for when you run out of appetizers.Since the cheese melts, you can use sliced cheese too.I like that sliced cheese doesn't get too runny and slide off the tofu.Eat it with a spoon! Recipe by cacotan

I love white sesame with white miso and tofu, so I added cucumbers to the dish.Since the cucumbers release moisture, it tastes better if you add them right before eating.I used silken tofu, but it also tastes great with firm tofu! Recipe by Fukita nochieko

This is a variation of another recipe of mine which uses salted dried konbu seaweed and cheese on hot tofu.It's more delicious if you lightly grill the nori in Step 4 before you sprinkle it on.It was also good when I added wakame to Step 2!You can use soy sauce instead of mentsuyu, but I thought it may be a little too salty. It depends on how sour and salty the umeboshi are and the amount of ginger you add. Recipe by Maakunnookusan

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920

I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

I usually eat tomatoes and salad tofu with Chinese dressing, but this time I decided to try making it with my family's scallion dressing.If you drain the tofu well, it won't crumble when arranging it with the tomatoes. This time, I used salad tofu that doesn't need draining. Recipe by Heartful Kitchen Rei

This is a recipe I came up with.Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!I used spinach this time, but mitsuba or komatsuna would also be delicious.You could just cut the carrots into strips instead of cutting out shapes.Give this recipe a try. Recipe by Momoirosakura

I combined tofu, which I always have in the refrigerator, with cheap and healthy bean sprouts.We ate this at the end of the month and it got rave reviews.When you're heating up the tofu or adding the bean sprouts, you shouldn't let it boil. For 2-3 servings. Recipe by Kyoku