Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce

Chilled tofu with nametake mushrooms is delicious, so I came up with this warm version.Be sure to drain off the water from the tofu well at Step 4. If it's rather difficult to drain the water off the plate the tofu is on, try tranferring the tofu to another plate instead. Recipe by Pukuttopukumaru

I recalled a flavor I had eaten at a restaurant once and tried remaking it.Use as much grated ginger as you like. Recipe by Hokkori-no

I made this dish with my grandfather at his house.Serve this light white fish dish with a tasty ankake sauce.Tofu goes well with this an so you can make a nice dish without using cod fillets.-I used only one frying pan but if you don't like this, use separate frying pans.-Sesame oil is for flavouring the dish. I mixed vegetable oil and sesame oil but you can use either of them.-Sprinkling sake over the cod gets rid of the strong fishy smell.-As an alternative to shaoxing wine I prefer shochu to sake. Recipe by Amikope

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

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

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.

These hamburgers are healthy and easy to digest.I like mixing meat and tofu! The cooking time depends on the thickness of the hamburgers, so adjust accordingly while keeping an eye on them. Add carrots, mushrooms, onions to the patties, mince up your favorite vegetable and add it in. It tastes great with lots of vegetables as well. Recipe by mkmchy

I saved the tofu right before the eat-by date.Remove the excess water from grated daikon radish.Add ichimi or shichimi if you like. Recipe by jerrytomo

I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself.Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate.If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin

I had a bag of enoki mushrooms on hand, so I added them to my usual breakfast tofu dish and created a new variation.Please try making it with shimeji mushrooms, shiitake mushrooms, or your favourite mushrooms other than enoki mushrooms. Recipe by Hokkori-no

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 just made something on the fly with the tofu and maikake mushrooms I had in the refrigerator, and my husband said, "This is delicious!" so I decided to upload it.I wonder why the sauce that comes out of maitake mushrooms is so delicious?Silken tofu may fall apart.Fry the tofu as soon as you've coated it with katakuriko. Cook the tofu well until it's browned.The crispy chewy texture goes well with the sauce.If you cool the sauce for too long, it becomes too concentrated, so be careful. Recipe by Senchiko

I recommend this recipe when you feel like having really hot and warming food!I used grilled tofu this time but silken tofu or firm tofu would be OK for this recipe too. Recipe by Maetomo

I adapted a dish I had once at an izakaya gastropub!I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite.For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling.Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo.

I made this dish with tofu and other things left in the fridge for supper as we had more people to cook for over the holidays.Fry the tofu over medium heat. Be careful not to burn the Japanese leek as it cooks quicker. I didn't season the tofu before frying. Recipe by Aichiba-

I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise.Put the ingredients into a generously-sized container.The flavoring is on the sweet side, so please reduce the sugar to your taste.If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water. For 2-3 servings. Recipe by Mokobu- mama

My wife long ago figured out that the best way to get me to cook something I don't necessarily want to is to challenge me. That was the case with tonight's dinner. She innocently requested that I ask my mom to make her tofu in oyster sauce dish. What? Did you forget who you live with, woman? Even though I'm not a tofu fan, I immediately set out to make tofu in oyster sauce for my wife. I'm such a puppet.

You might think this is not right, but I think the best way to get rid of the excess water in tofu is to soak it in salted water before frying it.You don't have to worry about frying the sides of the tofu.To get rid of the excess water in the tofu I usually soak it in salted water. You can use this method for draining the water from tofu for making mapo- tofu also. Recipe by Rokkuru

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 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 came up with this recipe as I was thinking of ways to make filling and satisfying dishes out of inexpensive tofu.If you drain off the excess water from the tofu very well, it will easily get nice and crispy. If you like spicy food, the mushroom sauce is also delicious with some doubanjiang spicy bean paste. For 4 servings. Recipe by kakopan

I came up with this recipe since I like tofu and mushrooms.Thoroughly drain the tofu to prevent the oil from spattering while deep-frying.Add the amount of mentsuyu suitable for a dilution of 200 ml water. I used "Kondate Iroiro Tsuyu" (Ichibiki brand) and needed 40 ml of mentsuyu. Recipe by marutan

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 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

Tofu steak is common home cooking in Japan. It's usually served with mushroom sauce but I used miso sauce this time. You can add some garlic for a little more punch to the plain tofu. This could also be a good salad dressing with some more vinegar and yoghurt. I hope you enjoy.

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

I wanted to make something healthy and tasty for my kids' lunch today. We ran out of rice, so I improvised by making a filling meal with tofu and veggies.

Someone gave me some homemade tofu.This is my everyday detox dish.The sauce looks like its rather strongly flavored because of the dark color given to it by the maitake mushrooms, but it's actually very light. Adjust the taste to your taste. To be honest I wanted to make this with matsutake mushrooms and ginkgo nuts. Recipe by Nonbiriharumimushi

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko