I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture.The chili sauce can be used for regular shrimp chili as well.Adjust the amount of doubanjiang to your preference. Recipe by Aroha55

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 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 usually have these ingredients in my refrigerator, so I make this dish often. It is a quick dish which can be a main dish, so it is perfect for a busy day. My husband loves it.-I made it with komatsuna this time. I used 4 stalks (about 1/2 a bag). You can also use bok choy or Chinese chives.-I used the bite-sized atsuage this time, so I just cut it into half thickness (about 1 cm thick). For 2 servings. Recipe by rose12

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 though it would be nice to make something different with astuage, and this recipe was born.Make sure to thoroughly cook the onion in order to release its flavour. You can use katakuriko if you don't have kudzu starch. Recipe by Macrobi chef

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 thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

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

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 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

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.