I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer!If the basil paste is too thick when you grind it, thin it by adding olive oil gradually.If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce. Recipe by pogue

My grandmother used to make this homemade recipe all the time.It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary.Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731

I haven't been able to get hold of the right chicken to make a certain salty fried chicken that I like at my local supermarket. I wanted to eat it so I used convenience-store tofu to make fried tofu and made something similar.Wet your hands slightly when you are forming the batter into balls. Pour some lemon juice on top according to your preference. You can skip the salt from the ☆ ingredients and adjust the amount of salt after they are fried according to your preference. You could serve it with a large amount of lettuce and 1 tablespoon each of soy sauce, vinegar and sugar mixed in. It's delicious if you also add sweet vinegar sauce on top. (You could also skip the salt from the ☆ ingredients here, too if you do this.) Recipe by Aitaso

I had a little salted tofu left over so I tried this recipe and submitted it.There is not too much moisture so the tofu is not too springy.Fry at a high temperature at first and once both sides of the tofu have melded with the oil, change to a medium temperature and fry carefully.If you are using salted tofu you don't need to use soy sauce. Recipe by Kaz0731

I made this because it's a pain to have to fry tofu normally.By using atsuage instead, the flavor is locked in properly.If you are making it in a smaller frying pan, there won't be much stock made. I think using half of the atsuage will be best to soak up the flavor. Recipe by amamitu

Using mentsuyu makes this easy to make.When frying the tofu on the frying pan, doing so over high heat will make it nice and crispy (be careful though, as the oil will spit). If you can't find katakuriko (or potato starch flour) in a store near you, you can try using some cornstarch instead. Recipe by Nacchi sencho.

I wanted to make a healthy yet delicious tofu kara-age.Use plenty of garlic to taste for a stronger aroma.Shio-koji burns easily so be careful. The soy sauce is used simply to add saltiness and aroma, so only a little is necessary...If you like a sweeter taste, add mirin. Recipe by Magumago

I wanted to try making a non-fried agedashi tofu using a frying pan.Whenever I have time, I wrap the firm tofu with a paper towel and put it in an airtight container, and leave it in the refrigerator for half a day. This way, the water drains well. Recipe by Hokkori-no

I created a diet-friendly tofu dish using tofu. I used shirasu in the batter for added nutrition.When you start to fry these the oil will splatter a bit so be careful.I just use a small amount of oil, so cut the tofu about 2 cm thick.To drain the excess water off the tofu, you just have to leave them on a sieve for about 15 minutes. You don't have to put a weight on them. Recipe by 1630412

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19

I was just watching my husband making this dish.You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu

I bought marinated tofu at the deli section in an American gourmet supermarket, and it was so delicious I wanted to recreate my own version. Even if you don't measure the ingredients exactly, this dish will turn out pretty good.I don't have hints in particular, but you can use any kind of vinegar for this dish as long as it's vinegar. Balsamic vinegar works great as well. When deep frying, you don't need a lot of oil. Just deep-fry until all sides of the tofu are crispy. Recipe by cupcake-addict