I call it sauce, but I have family and friends that call it Gravy. That is fine with me. The bottom line is that it is so delicious, no matter what you call it.If you have little ones or very little time to cook, this is the perfect dish to make. I would love to make this on the stove-top, but do not have the time, so I decided to try it in a slow cooker. It makes a lot, so either invite people over or be prepared to eat a lot.The sugar helps to eliminate the bitterness of the canned sauces. You can use other meats, instead of stew meat. I have heard people use ribs, which I will try one day. Sounds good to me.Enjoy!

I tried using umami-rich oyster sauce to flavor a dish with everyday ingredients.Firm tofu will stay intact, and silken tofu will fall apart a bit and be nice and soft. Use whichever you prefer.By mixing the pork with katakuriko potato starch flour and vegetable oil, it will become nice and tender. Also the sauce will be thickened by the starch flour on the pork.If you add a bit of doubanjiang spicy bean sauce, it will become a spicy dish. For 4-5 servings. Recipe by Junchan

I made this recipe when it was getting cold and I felt like a warming dish with thick sauce.Enoki mushrooms are good for this dish as well as shimeji or Bunapi mushrooms.Use your favorite mushrooms.The mushroom sauce is very tasty so eat up with a spoon. Recipe by Komomomomo

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

I got tired of eating bland tofu dishes while I was dieting, so I came up with this recipe.Please adjust the mentsuyu to your taste! You can use any leftover vegetables! But don't leave out the leek since it really makes a difference! Recipe by Shoumami

I wanted to recreate a Taiwanese dish with Chinese spinach and shirasu baby sardines, but since Chinese spinach is not readily available, I came up with this recipe.Silken tofu easily crumbles, so drain well first. I used spinach, but other greens such as mizuna leaves or bean shoots can be substituted.The shirasu and spinach are already salted, so taste before adding more seasoning. Recipe by Mizorecchifan.

Originally, I came up with this recipe for my son's baby food. It tasted so good that I added a little ginger to create a dish for myself.To avoid lumps in sauce, stir very well before and during cooking. Recipe by Konokonomanma

I felt like tofu "steak". Recipe by Zundadaifuku

I tried adding flavorful mushrooms to my usual agedashi tofu sauce.Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK

I made it light with Chinese cabbage and tofu.This is done in about 3 minutes after you put everything in a pot. Turn the heat off when you add the katakuriko potato starch flour dissolved in water, and stir it in quickly and gently. Heat the pan again until the sauce has thickened. Recipe by maa1012.

I combined tofu, which I always have in the refrigerator, with cheap and healthy bean sprouts.We ate this at the end of the month and it got rave reviews.When you're heating up the tofu or adding the bean sprouts, you shouldn't let it boil. For 2-3 servings. Recipe by Kyoku

This is very easy and will be a good side dish. And you can use this sauce for another dishes - for fried chicken, fried pork, fried tofu, salad... Adjust the sweetness and saltness to your taste.