Sautéed Tofu with Lots of Mushrooms

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

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

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 often use tofu for cooking and enjoy the versatility of it.Pat dry the tofu very carefully before coating it with katakuriko. The thin coat absorbs salt well. Recipe by Sanipan

Whenever I don't have much of an appetite, I often make a simmered dish with tofu and a thick, slippery sauce. I use whatever mushrooms I have in the refrigerator.To remove the excess water from the tofu. Wrap the tofu in kitchen paper towels, and place a weight on top for about 30 minutes. The water will drain out better if you set it on a cutting board or similar that's positioned at a slight incline. For 2 servings. Recipe by FarmersK

I wanted to eat healthy stewed mushrooms.You can adjust the thickness of the soup to your liking. Take care not to let the egg get too lumpy or hard. Recipe by Bananazakuro

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

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 make scrambled tofu with all kinds of seasonal vegetables.You can use store-bought prepared 4 to 5 x concentrate mentsuyu noodle sauce instead of the All-Purpose Dashi Soy Sauce. Alternatively, you can use a mixture of 2 tablespoons of soy sauce + a pinch of dashi stock granules. For 4 servings. Recipe by FarmersK

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

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 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'm trying to go vegetarian for the month of may so I wanted to coffee up with something unique.

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 tried substituting ground meat with my favourite enoki mushrooms. It was pretty good.Adding oil last makes the tofu cubes jiggly, so give it a try.Agitating the wok instead of stirring prevents the tofu cubes from breaking.It's spicy, so adjust the amount of doubanjiang and black pepper according to your taste. Recipe by Shirofukurousha

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 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 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 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 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

This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

One day, I came up with using tofu for the sauce instead of the filling, and found out it's really close to béchamel sauce!If you have time, drain the tofu! For 2 servings. Recipe by koumedesu

I was had a bunch of shiso leaves and tofu, and came up with this recipe to use them up.It's easier to drain the excess water from the tofu if put a weight on top. The stir fried vegetables in Step 4 can be mixed in right away to make a kind of warm salad, or you can also make the vegetables a day in advance so that the flavors marry. You can use any combination of vegetables you like, but the flavor of the shiitake mushrooms and the crisp texture of enoki mushrooms used here are pretty nice. Recipe by Kuchannomama

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 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 modified another user's recipe into a meat and tofu stir-fry.In Step 4, it may seem like you need to add liquid, but the water from the tofu will seep out while cooking. Recipe by syusyusyu

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

In Japan, there is a wide variety of mushrooms! We can cook them in many different ways.In this recipe, I'm using four different kinds of mushrooms which have great effects for the body.Generally, mushrooms contain lots of fiber, vitamins and minerals!Button mushrooms - lower cholesterol and are antioxidant.Eryngii mushrooms - contain lots of dietary fiber, niacin and potassium. Eryngii helps to excrete excess sodium, lowers blood pressure, and reduces body fat.Shimeji mushrooms - contain " ornithine ", which breaks down alcohol and helps a hangover. It also has an effect to enhance skin renewal, clear the skin, and good for anti-aging too.Maitake mushrooms - have an effect to clear the skin, strength the immune system, lower blood pressure, and good for diabetes prevention.I recommend to use a microwave to heat & steam the mushrooms. Stir-fry is also ok, but mushrooms absorb oil quickly and excess moisture.

Since the firm tofu was 50% off at the store, I made an easy gratin dish with them using store-bought meat sauce.Our oven is at 1000 W. The gratin is ready to eat when the cheese melts and the meat sauce is bubbly. Please adjust the baking time to your oven. Recipe by Ponie