I always crave for something cold, silky and smooth during the hot summer. I also don't want to stand in front of the stove for an extended length of time. But then I also wanted to eat nutritious food. That's when I decided to try this recipe and make egg tofu in a microwave.Microwave cooking times vary, so please adjust accordingly. The tofu is done if it's jiggly when shaken. Take care not to overcook since it hardens with the residual heat.In Step 2: Discard any thick parts of the egg white that stick to the tea strainer since they will hinder the straining process. Recipe by XLR250R

I developed this recipe in response to the well-loved "Custard Pudding in a Mug". I was originally thinking of making a dessert but decided to create a tofu recipe instead. The way of making it is almost the same but far simpler! Homemade tofu really showcases the delicious flavour of the soy beans, so give it a go!I usually put the mixture in the microwave for about 1 minute 45 seconds before it boils. The boiling time also depends on the temperature of the soy milk, so once you can see it boiling, stop the microwave. It will continue cooking with the residual heat anyway. The tofu will set in residual heat so there's no need to add vinegar to get a smooth and soft tofu. If the tofu turns out too watery and crumbles, add it to a sieve and drain the water away to prepare "zaru" tofu. Recipe by Papanda chef

Toast tastes delicious when topped with cheese and pepper so I wondered if I could do the same with some tofu instead ♪If you want to eat the tofu quickly you can make it without draining it first.If you do that, some liquid will leak out while you're heating it so please drain away the excess before topping the tofu with cheese and pepper. Recipe by kurukurumin

My mother taught me this recipe for when I have leftover silken tofu and had trouble using it up.Since it's so easy to make, you can make it as soon as you think of it.Step 3: If you don't mix it very well, it will get lumpy, but since it's covered in kinako, it will still look nice. Of course the taste won't be affected!!It may be good toasted too. Recipe by Mle

I created a quick recipe for a busy mornings. Add fruit for a more nutritious dish.Bring the tofu to room temperature to make it quicker.You can use silicon cups.If the cakes don't cook the first time, microwave in increments until it cooks.Adjust the amount of dry ingredients and water depending on the moisture of the tofu. For 5 cups. Recipe by Hiramekimei

Thanks for trying out my recipe.Please adjust the microwave cooking time. You can flavor these in many ways, so try out your own variations.Please adjust the amount of sugar to taste. For about 18 pieces. Recipe by CAFE703

An additional dish that is easy to make!The key is to put in a lot of tempura crumbs. Recipe by Nanahacchi

My mom made soy milk from soy beans, so I decided to make simple tofu from soy milk. I love the taste of homemade tofu.Use additive-free soy milk.If you don't, the soy milk will not harden. Recipe by Yoshikun- mama

I couldn't come by almond powder very easily, so I made this easily with almond extract.Dairy heavy cream is best than non-dairy.Almond extract will create the flavor of almond jelly.This recipe will make a jiggly and soft jelly, so if you like firmer jelly, add more gelatin. Recipe by eterno

I had a intense desire to to eat delicious tofu.-In Step 4, be sure to heat evenly to achieve optimal sweetness. -When processing in a blender, fill only up to 3/4 the depth of the container.-No need to remove the bubbles.-Use the remaining liquid for miso soup or other stock base.-If you use a square colander, you can make square-shaped tofu.-Adjust the amount of nigari, depending on the brand. Recipe by vegecat

Make homemade tofu from homemade soy milk.If the heat under the tofu is too high or too low, it will not set properly.Store-bought soy milk is too thin, so it is not suitable for making homemade tofu. Try it with your own thick homemade soy milk. Recipe by Mille=miru

I wanted to eat a healthy treat using firm tofu.I tried various things including soy milk and silken tofu, but firm tofu was the best for a stiff cheese-like texture.I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.The cake is 348 calories in total. Recipe by gh97923