Sizzling Buttered Tofu

It tastes and has the consistency of chicken. I am a reluctant fan of tofu, but this is something I will cook on a regular basis!

This is a chinese food recipe, with silku tofu, and shimeji mushroom.

Quick and easy tofu appetizer for a weeknight dinner

A vegan friend ordered this dish for brunch once, he let me taste it and it has become a frequent meal for me. It works with many combinations of vegetables.#vegan #vegetarian #protein #lunch #brunch #tofu #scramble #scallions #soy #vegetable #meal #food #quick #easy

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

I'm just starting to learn how to cook, so I tried to throw together a stir fry, hope everyone enjoys! any tips are more than welcome :)

#goldenapronGoodness of soy tofu... packed with protein... good for health... hot and spicy... taste me mast... zabardast

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

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

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 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.

This was on the menu at a sushi shop I visited. It was really nice, so I tried to recreate the taste at home.In the restaurant they topped the tofu with something like salty kimchi shiokara (salt preserved fish), but it's tasty enough with just kimchi.Adjust the seasonings to suit your tastes. It's delicious with a lot of ginger. Recipe by Renocchi

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

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.

I make scrambled tofu with all kinds of seasonal vegetables.You can use store-bought prepared 4 to 5 x concentrate mentsuyu noodle sauce instead of the All-Purpose Dashi Soy Sauce. Alternatively, you can use a mixture of 2 tablespoons of soy sauce + a pinch of dashi stock granules. For 4 servings. Recipe by FarmersK

Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture!For the sesame paste, you can use either white or black sesame. Recipe by Yunko

When I had this dish at an izakaya the sakura shrimp were soft and limp, so for my version I made them very crispy.Tip: Dry-roast the sakura shrimp until crispy. Important: Heat up the sesame oil until it's slightly smoky. The sesame oil will spit a bit when you pour it on the tofu, so be careful. For 1 serving. Recipe by Aroharokomoko

MY VERSIONQUICK VEGAN APPETIZERINSPIRED BY Kylie kwangLOVING IT

Easy summer no cook recipe. Thanks to Chef Derek Sarno for this.

Tofu crisped up and stir-fried in Bulgogi marinade (Korean BBQ sauce) and mayo. Definitely yum for tofu lovers!

I wondered, what would curry flavored chilled tofu taste like and tried it out, and when I tried it out, I really liked it.Put the topping mixture on the tofu as soon as you've added the flavoring ingredients. If you leave it sitting for too long it'll become watery.I've tried walnuts and almonds in this, and both worked well. Maybe other types of nuts will work too? Experiment around to find your favorite kind! For 1 serving. Recipe by John Lee Cooker

My aunt made this for me many times.The main point is to keep on stir frying until there's no moisture left. It's good when it's almost burnt.If you like it spicy, add more shichimi spice.You could also increase the amount of doubanjiang spicy bean paste. Recipe by AntyRyoko

Saw it on tiktok, made it and loved it!