I wanted to eat inexpensive but filling atsuage with vegetables in a sweet and sour sauce, but I wanted it to be a hearty dish...When toasting the atsuage in the toaster oven, use a tray or aluminum foil to catch the moisture. Recipe by Manatake

I like fried tofu deeply marinated in sukiyaki sauce . I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age.Both the atsuage and ground pork already have plenty of oil, so let them cook in their own grease without adding oil. This will also help reduce the calories a little! Recipe by Poron526

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.It will have a more strong taste if you add grated garlic to the B ingredients. Either way is good! You will need to fry the mackerel a bit longer if it has a backbone. Deep fry it for about 5 minutes in that case. For 5 to 6 servings. Recipe by Mamemame

Today, I will share with you the secret of making the tofu crispy outside and soft inside. I will also show you how to make the garlicky soy sauce and chili sweet and sour sauce to enjoy the crispy fried tofu with.

I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

Plant-based / Vegan / Gluten-free

Atsuage differs from tofu because it has less water content, and tastes rich since it's deep fried. It's a very convenient ingredient to use.But it tasted rather bland on its own, so it goes well with strong flavors. Stir-frying green onions when they are in season improves the flavor so much, so I added them. If you add spicy flavorings, it's good served in a donburi bowl, over rice.- The atsuage will still be good even if you don't blanch it.- Using lots of green onions is the key. Stir-fry thoroughly in lots of oil to release their sweetness. - Spicy flavors like doubanjiang, red chili oil, or cayenne pepper are delicious too. - Adding shimeji mushrooms or king oyster mushrooms makes it even tastier! I recommend this recipe for bento boxes and rice bowls. Recipe by moj

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*

I used to make this with firm tofu, but then I started thinking that using atsuage would be easier.Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun!Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no

I created this recipe because I wanted to make something healthy but filling! It should taste delicious even if it's a diet-friendly dish! I tried hard to come up with this recipe!Please taste the sweet vinegar sauce and adjust it to your liking before adding the katakuriko slurry. When the sauce is cooled, the taste becomes milder, so it's best to make it a little bit strong and vinegary! Please adjust the consistency of the sauce to your liking. Recipe by MPxo

I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan