Ma Po Tofu is a traditional dish found in most Chinese restaurants. Very simple ingredients and cooking method goes well with rice.

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

This is a simple tofu dish which has its origins back to ancient China at that time was a vege dish, called Shaolin Tofu, the only seasoning add to the tofu is soy sau ce, but it taste super delicious!

After my business trip in Izu, I called Chika over to hang out for the entire day. I wanted to see how it feels to be impetuous like her. I prepared her favorite food - tofu - for the whole day. I tried to figure out what kind of tofu dishes she'd like through recalling Yuichi's complaints about the inn that Chika recommended.As I cooked tofu the whole day, I couldn't help but ponder over this food. In a sense, it's both a meaningful and an interesting food to me. If the inn had served anything but tofu, which Yuichi did not believe is suitable for a growing boy like him, he wouldn't have complained to me on the phone, and I wouldn't have rushed to bring him the katsudon. That made me think about how people demonize tofu and claim they have feminizing effects on men. I guess maybe that's why they call it "monk's food", as monks are surely not people's first choice of representation for masculinity. Either way, it's a ridiculous claim, I concluded before returning to reality and hung out with Chika for the rest of the day.

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19

I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi

Authentic Mapo Tofu

Mapo tofu without premade mix.Add lots of ginger for great flavor!After adding the tofu, boil for 1 minute!You can use firm or silken tofu. Recipe by okamekame

I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer!If the basil paste is too thick when you grind it, thin it by adding olive oil gradually.If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce. Recipe by pogue

This is a family treat, one we sometimes take the extra effort to make fresh homemade tofu for because it makes a world of a difference. We use a bit more pork than may be traditional, but it's still tasty anyway. Feel free to mix up the protein ratio, use beef, or leave out pork altogether.

Deep fried tofu is one of my favorite snacks. Add these in boiling water and seasoning, and the soup is ready.#soup #tofu #meatballs #fishballs #Asianfood #dinner

My grandmother used to make this homemade recipe all the time.It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary.Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731