Simple and Easy Drained Tofu

It has been used for various dishes in Japan for a long time.A common way to eat is to say “Hiya-yakko”, chill tofu with seasoning and soy sauce.By draining the tofu, you will be able to use it for various dishes.

My mother taught me this trick.If you leave it for too long, it will dry out, so let it sit for an hour or two at the most. Recipe by Hinohinohino

This is our family's trick for draining tofu.Microwave without wrapping in plastic. Recipe by Chisora

Straining tofu takes a long time and is troublesome, so I came up with this easy method.Even if you squeeze hard, the tofu won't pop out because it's sandwiched between the two plates.Use flat plates.Depending on the variety of tofu you're using, this method may not work. Recipe by yamita

When my child's allergic reactions were very bad, I made this using easy-to-obtain ingredients while referring to a book on macrobiotics.You can use this cream as is on scones or pancakes. There are ready-made soy milk whips available, but this is richer. You can mix this with ready-made whips, or use this for decoration and the ready-made kind inside cakes, which gives a nice contrast in tastes. Recipe by Soraten mama

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 wanted a recipe for a satisfying meat dish for the days before pay day.Before adding the sauce to the pan, wipe the oil from the pan to the extent possible. This will help the sauce coat the pork well and prevent spattering. I recommend browning the meat until crispy to make it more flavorful and fragrant!! Recipe by Harunbouya

I wanted to eat something that tasted like rice but used stir-fried tofu. I made this on a whim while on my diet.At first, the tofu will be moist and you can leave it to cook, but the moisture will evaporate. Make sure that you mix it so that it doesn't stick and burn. For serving 1. Recipe by Zuborama

I made this for lunch and it came out great. Try it with your favorite vegetables.Since this recipe does not contain any heavy cream or milk, it is very healthy.It is so easy and you can make it in no time.Please try "Nagaimo Gratiné", "Avocado and Atsuage (thick fried tofu) Gratiné"" too. Recipe by msft5632

It’s better to eat Tofu within 3 days.

Quick and easy tofu appetizer for a weeknight dinner

I came up with this while making "Yun"'s recipe, since I didn't have all the ingredients that it called for...For the seasoning, it's best to strain it all once, so that it's not lumpy. Recipe by Konatsu

The delicious soup at my local pasta restaurant seemed quite simple, so I tried to make it!The tofu may boil over, so adjust the heat as necessary. Unprocessed soy milk is best.Nutmeg is a spice that goes well with many things (meat dishes, food with heavy cream, etc.), so I recommend it. Recipe by Shiyawashi

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 :)

I reaaaally wanted to eat something sweet.You can also make this with a blender or a whisk if you don't have a food processor. This is very easy! Just mix and chill!! Recipe by Satominmin

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

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 love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying.If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce. Recipe by Naoluna

I was inspired by Rurumiko's [Easy Smooth Tiramisu with Tofu]. Since my whole family can't drink coffee, we're really happy with this coffee-free tiramisu.You can also put the tofu mixture into a zip-top bag to mix!I made this because I miss Japanese tiramisu. It tastes even more amazing with lots of maple syrup mixed in. Use 150 g for an extra sweet and decadent dessert.Note: You don't need to drain the tofu, but try squeezing out the water slightly before mixing it in. Recipe by Maccharollu

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 wanted to make cream-free tofu ice cream for my kids.This recipe doesn't require any special ingredients.It's easy and delicious!The meringue will not form well if the bowl and mixers are damp. Be sure to wipe off any excess water before making the meringue.Beating the meringue until it forms soft peaks, rather than stiff peaks, is fine. It will still taste yummy. Recipe by Nekozame

I wanted to eat tofu salad but I didn't want to add dressing, so I used my favorite sesame oil, bonito flakes, and shredded nori as a topping.Make this quickly whenever you're feeling lazy. Recipe by hyousa

You can't go wrong if you make this with yakiniku sauce! I really tried to pay attention to the ease of this recipe and the time required to make it.Drain the tofu.Pat off any excess katakuriko.That's it. Recipe by Raimu

On a TV program, I saw people from the Miura Peninsula, where shirasu baby sardines are made, make a tofu dish with natto and shirasu, so I adapted it to be more tasty and full of minerals, and uploaded the recipe here!!This dish contains a lot of the minerals that we tend to be deficient in!I used a 300 g block of tofu divided into 4 equal pieces, of which I used 2 pieces, which is why I listed it as 75 g x 2. You can use however much you like, though!Adjust the amount of toppings depending on how much tofu you use.With the amounts listed in this recipe, you can make 2 of the servings shown in the main photo. For 2 servings. Recipe by Anebuta

Making béchamel sauce is so much trouble. So, I mashed up some tofu and used it as a mock-béchamel sauce for this gratin dish. It actually turned out quite nicely.This dish is also nice to have some green onions mixed inside. You can even try pouring the gratin over boiled potatoes.Silken tofu makes the gratin creamy and smooth, while firm tofu makes it more satisfying. I like both!This menu is quite versatile. Please drain the tofu first if the amount of excess water bothers you at the end. Recipe by Mayo

This is a dish for the incredibly lazy. I can make it with one hand. I think anyone can make this.This is probably safer than putting tofu into boiling liquid haha. If you cut up the tofu with a spoon, it's easier for the flavors to absorb If you like it a bit spicy, try adding some shichimi! ( Recipe by Hirono no taitan

This is a chili sauce without the high calories.It's a budget friendly dish that I serve to my family often.To avoid the sauce becoming watery, drain the tofu well beforehand. Recipe by Pecchin

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 make a western-style chilled tofu dish! Just mix the sauce ingredients together and pour over.You can mix the tomato and the ingredients marked ★ together in advance, and pour the mixture over the tofu just before eating. For 2 servings. Recipe by Jina shufu