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

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 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

I came up with a recipe for chilled tofu that doesn't require soy sauce. Recipe by almajp

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

Don't you feel like eating something rich-tasting even when you're dieting? This fits the bill and it's still low in calories, which is why I made it.Tofu and sesame seeds are very important for your well being. You need to cleanse your body out. Fiber is needed for that. 1 plateful of this is packed with important nutrients. It's delicious.The flavor of umeboshi depends a lot on how salty it is, so adjust the amount to your own taste. I used a low-sodium (6%) type for this. Also, shira-ae tastes best if you don't use a food processor. For 2-3 servings. Recipe by pegupepepe

I thought soy milk would go well with warm tofu.I used 2x concentrate mentsuyu. Please adjust the strength to taste You can use either white or black sesame seeds. I used both for the one in the profile photo. I microwaved the tofu twice to warm it through. But if that's too much trouble for you, you can omit Step 1. Recipe by Necchan

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

This is one of the ways I like to eat tofu.The most important tip is to really press out the excess water from the tofu very well! If you have the time, press the tofu in the refrigerator for a while.If you make this dish in advance, the shiso leaf will turn brown, so put it on top of the tofu mixture just before serving instead. The cream cheese coating will get a bit hard too in the refrigerator but will still taste good. For 3-4 servings. Recipe by putimiko

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

Using mentsuyu makes this easy to make.When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho.

This is the 3rd recipes in my Warm Tofu Series. I wanted to enjoy nameko mushrooms.Go light on the doubanjiang spicy bean paste... Recipe by Maakunnookusan