Tofu with veggies

I made this for my tofu-loving husband.I wanted to make him an unique tofu dish.As long as you expel the excess moisture in the tofu very well, the rest is easy peasy.I usually put the tofu on a sieve above a bowl in the evening, and leave it in the refrigerator.The tofu drains all by itself while I'm taking in the laundry and doing some cleaning and other chores. Recipe by Hichan

whenever I go to a Chinese restaurant I order fried tofu. it is my favourite guilty pleasure, so I decided to try and make my own.

I created this dish based on a recipe I saw in a magazine.This dish is just like a vegetable stir-fry with tofu.By frying the pork really well, the other ingredients pick up the lovely pork flavor.I made this with vegetables that I had in the fridge!!It's also delicious with mushrooms, paprika, bitter melon, and eggs! Recipe by Fukita nochieko

I had a craving for doria. But I was also on a diet…So, I made this quick dish using a simple tofu sauce.Add any filling of your choice, like corn or sautéed mushrooms.Take care not to heat the tofu too much when draining, since it should contain at least a small amount of water.This dish also tastes amazing with firm tofu. I recommend mashing the firm tofu roughly to keep its nice texture. Recipe by mocomanma

Making the most of the ingredients at home : )

I do not normally stock fish in the house. I prefer to buy them fresh. One day I wanted to make datemaki but I only had tofu... and I thought, why not?

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Vegan super awesome spicy lunch or dinner.

I rescued leftover tofu.If you are planning to eat right after deep-frying, use a lot of tofu, but if you are planning to eat after time, I recommend using a smaller amount. With lots of tofu, the outside is crunchy, and the inside is fluffy and moist. But if you let them stand for too long, they will become soft. With a small amount of tofu, it's still delicious after cooled, and it's dense and filling. Recipe by keikana

I made meat tofu to use up some store-bought sukiyaki sauce.The story behind this recipe:I received some sukiyaki sauce, but since my husband isn't fond of meat, we can't make sukiyaki at home... I thought meat tofu would be a good way to use it up, so I gave it a try.

my dumpling looks O:-)

A very yummy and healthy, quick tofu soup.

Didn't want Chicken. Chef'ed this up instead.

Cheap dish with full of nutrition.Go great with both rice and bread. Miso (Japanese fermented soy bean paste) gives rich flavor to this dish.

I'm not real sure how it gets its name since it is pan fried in oil. But the texture using this method is good. The flavor can be adjusted to your liking, and it's pretty easy and quick. Just prep everything first. You do a lot of stirring during the cooking process and don't have time to prep while you cook, trust me, you will end up with some under cooked, and some extremely over cooked if you do.This is usually a side dish, but we used it as a main course tonight, mostly due to time limits.I used some long beans tonight, but regular ole green beans, butter beans, pole beans, all work. Thicker ones take a minute or two longer to cook is all.

#5pmSimple and easy... But tastier and perfect for 5pm or any time snacks !!

This is also delicious if you use Chinese chives instead of the green onions. Recipe by Mimiponsan

I had a little salted tofu left over so I tried this recipe and submitted it.There is not too much moisture so the tofu is not too springy.Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully.If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731

So healthy! Vegan recipe from my kitchen. Today my colleague gave me olive oil from Greece. I had some summer vegetables and tofu in my fridge. So I made this! ;)

The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute.Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind...But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon.You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :)

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Basically you just combine those two and fry it (you can also steam it). I once had a delicious tahu bakso in another city and I wanted some, but couldn't find a similar one in my city. I use Indonesian tofu but you can use any firm tofu. Just adjust the size to your liking.

The tofu steaks won't become watery even after they have cooled.I used a small block of tofu, not a regular sized one. Recipe by Mayuchibi

Favorite nutritional tofu scramble, easy to adjust and add in veggies. Vegan friendly!