I only had a pack of tofu and some cheese in the fridge, so I tried combining them. The resulting dish tasted quite nice.This dish is also amazing with some meat or sausages packed inside! In this case, microwave it a bit longer. Recipe by Sachikanyan

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

I thought up a satisfying yet healthy recipe.The smooth soft texture of silken tofu is perfect for this, so please use silken tofu.I use a toaster oven with a gratin baking setting to bake this.If you have a toaster oven with a bread-toasting setting only, watch it closely so that it doesn't get too browned, or try putting some aluminum foil on top. For 2-3 servings. Recipe by Poron526

I couldn't find tofu in my neighborhood as I'm living abroad, and when I did find it at an Asian supermarket, it was huge and expensive! And also hard and tasteless.So I had to make it myself.You can buy gauze at a pharmacy or buy at the baby section (I found it at a bib section).You can buy nigari overseas at the pharmacy, look for Magnesium that's ok to be ingested and make a 30% concentration. Or you can use clean sea water. Boil down to 1/10 and the remaining white salt crystals is nigari. Recipe by Meggymoo

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

It's been 6 years since I stopped eating meat. Most of my protein intake comes from tofu. Tofu can be eaten in many different ways, and you can even make pseudo-hamburgers with tofu.At Step 6, when you are forming the patties try to cover the cheese completely so that it's not poking out to the surface; that way the burgers will fry up easily.You can use a cheese other than mozzarella. Any cheese is ok as long as it's the melting kind. Recipe by enzo_lorenzo

This is a variation of another recipe of mine which uses salted dried konbu seaweed and cheese on hot tofu.It's more delicious if you lightly grill the nori in Step 4 before you sprinkle it on.It was also good when I added wakame to Step 2!You can use soy sauce instead of mentsuyu, but I thought it may be a little too salty. It depends on how sour and salty the umeboshi are and the amount of ginger you add. Recipe by Maakunnookusan

I love white sesame with white miso and tofu, so I added cucumbers to the dish.Since the cucumbers release moisture, it tastes better if you add them right before eating.I used silken tofu, but it also tastes great with firm tofu! Recipe by Fukita nochieko

I usually eat tomatoes and salad tofu with Chinese dressing, but this time I decided to try making it with my family's scallion dressing.If you drain the tofu well, it won't crumble when arranging it with the tomatoes. This time, I used salad tofu that doesn't need draining. Recipe by Heartful Kitchen Rei

Each restaurant has its own unique version of almond tofu. Sometimes it's nice to try something new, but I prefer the traditional version.I aimed to achieve the aromatic almond tofu with a silky and smooth texture served at Tokarin (a famous Chinese restaurant in Tokyo).In Step 4, a thin membrane will form if you don't allow it to cool before chilling.For the photo, I show it served in diamond-shaped cubes. Since the tofu is soft, I don't recommend trying it, but if you do, after pouring the batter into a tray, let it cool to set, then cut, pour in the syrup, then separate the cubes. Recipe by La Land

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

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!I used spinach this time, but mitsuba or komatsuna would also be delicious.You could just cut the carrots into strips instead of cutting out shapes.Give this recipe a try. Recipe by Momoirosakura