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

The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute.Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind...But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon.You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :)

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

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 using umami-rich oyster sauce to flavor a dish with everyday ingredients.Firm tofu will stay intact, and silken tofu will fall apart a bit and be nice and soft. Use whichever you prefer.By mixing the pork with katakuriko potato starch flour and vegetable oil, it will become nice and tender. Also the sauce will be thickened by the starch flour on the pork.If you add a bit of doubanjiang spicy bean sauce, it will become a spicy dish. For 4-5 servings. Recipe by Junchan

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

MY FAVORITE WAYS TO ENJOY SUSHI"WASABI AND LIGHT SOY SAUCE "INSPIRED ME TO CREATE MY OWN VERSION TO ENJOY TOFU THE "VEGAN WAYS"

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

I made up a healthy recipe using tofu.You can use fresh hijiki seaweed.The cooking times will differ according to the type of microwave you have. It usually takes 11 minutes with my microwave to be done.When steaming in the microwave the cooking juice might spill over so use a big plate to avoid this. Recipe by EnjoyKitchen

Originally, I came up with this recipe for my son's baby food. It tasted so good that I added a little ginger to create a dish for myself.To avoid lumps in sauce, stir very well before and during cooking. Recipe by Konokonomanma

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie

The weather was getting cool, so I wanted to have a dish with thick an-sauce.I combined healthy tofu with the ground meat that I love to make a warming recipe.-Please adjust the amount of grated ginger to your taste.-Silken tofu is smoother and softer than firm tofu. You can also use tofu meant for hot pots and simmered dishes.-You can also use ground pork, which has lots of umami and is delicious. For 2-3 servings. Recipe by Komomomomo