Leeks with tofu and fish cake

A cheap and simple recipe that can feed up to six people.

Just want to make something different but still tasty, it is very simple but a bit fat bcause tofu and fish cake need to fry first.#mycookbook

This is a refined technique of Chinese "oily stir fry vegetable" which I slightly modified for modern frying pan. Why I used cabbage. It's cheap (one whole cabbage cost $2), it's resistant to overcooking (as long you keep stirring and used medium heat), it's taste sweet and delicious after properly cooked (you may not need to eat rice).

Cheap and easy recipe.

Easy meal serving with Rice or noodles in soup

Broccoli is in season and delicious! This time, it's paired with fish cake. The key is to cut them into long strips and fry them until golden with potato starch. The seasoning is a foolproof oyster sauce with soy sauce and mirin for an easy-to-eat Chinese flavor. Even without meat, the fish cake does a great job.

This is my family's stew that I entered into a cooking sheet for stewed and boiled food . It is a stew I made using local Shizuoka black hanpen fishcake and vegetables!A delicious broth comes out of black hanpen fish cake and other ingredients! If you use a cooking sheet, then it will absorb the scum and excess oil, and make it difficult for the amount of broth to decrease. One sheet will do lots of work for you. Recipe by REKO-tan

Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Forget the mess!

I was chosen to become a tester for a certain bottled mentsuyu noodle sauce brand. It was so delicious that I tried it in a donburi rice ball recipe that I make all the time, and it improved and rounded out the flavor quite a bit. Of course you can make this with any mentsuyu sauce. For 3 servings. Recipe by Nanaiku

Crab cakes are made with crab, but this version uses canned salmon and tofu for a fluffy texture. It's easy to make by just mixing all the ingredients in a bowl and frying them.The origin of this recipeI adapted the typical crab cake ingredients using a long-time favorite Japanese canned product, 'canned salmon', to create a simple, Japanese-style dish.

It's simple, easy, healthy and absolutely great for kids who don't like fish and you're trying to get ANY seafood down their throats. Please adjust recipe to taste and enjoy! 😁😘🤗🍚🍽️🥢

I wanted to have a cake with anko (sweet bean paste) in it, so I made one using a tofu based batter.The cake looks prettier and more like a traditional Japanese sweet called "ripped dumplings" if you don't cover the walnut bean paste totally with the last addition of batter. Recipe by kurukurumin

I wanted to use the fresh cream that my mother bought for some reason and was sitting in the back of the fridge A healthier and delicious cake with no butter, less sugar, and tofu!! The texture is really tasty the next day, so bake it the day before if you're giving this as a gift.It's fluffy the first day. If you chill in the refrigerator, by the next day it will be moist and dense like gateau au chocolat If you're using 150 g pancake mix, you can whip the remaining 50 g cream for a deliciously topped cake. For 1 whole cake. Recipe by cocomoco22

I love tofu doughnuts, so I made a cake using tofu.You don't need to drain the tofu here.Adjust the baking time accordingly. Recipe by Yacchi-san

I was curious about what would happen if I add tofu into a cake batter.If using drained firm tofu, bake at 180°C (356°F) for 50 minutes. Change 2 tablespoons of milk to 4. Recipe by Dericchi

Today is the day before a long holiday. I wanted to use the tofu and eggs in the fridge to make my children some snacks.I bought 3 packs of 70g tofu and used one to bake my regular super-easy pound cake that uses pancake mix. You can use any kind of tofu, whether it may be silken or firm. For two loaf pan: 16 x 7 x 6 cm [6 1/4 x 2 3/4 x 2 1/4 in]. Recipe by keikana

When I was a child, my mother often included this fish cake stir-fry in my lunchbox, and I loved it. I tried making it with bell peppers.The origin of this recipeI couldn't forget the taste of the fish cake stir-fry my mother often put in my lunchbox when I was a child, so I tried making it. It seemed like it would go well with bell peppers, so I included them.

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!※Bake until a skewer inserted into the center comes out clean.※This cake is also delicious with matcha or kinako. Recipe by Fukita nochieko

I made these shiratama using tofu.Up until middle school, I had thought that shiratama dough was made with tofu.I used 160 g of well-drained tofu.The amount of ingredients are approximate, so adjust to suit your taste.If you don't have enough tofu on hand, adjust with water.A slight depression in the middle of the dumplings will help them boil quicker. Recipe by Rurika

This chocolate gateau doesn't use heavy cream, butter, or milk, but it becomes rich with tofu and soy milk. You can’t believe that it has tofu. Please enjoy the simple couverture chocolate taste.If you use baking chocolate, you don’t have to double boil. First, break into fine pieces in the food processor and then add warm tofu and soy milk. It makes the chocolate melt nice and smooth. It's easy to make using a food processor. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Ro-zuminto

I wanted to make a banana cake, but I was out of bananas! But I had tofu! I debated with myself for quite some time: Should I put it in, should I do it and see what happens? I ended up putting it in and it was delicious. I decided on the recipe for this soft, light cake on my 10th try.My oven tends to be hot, so I cover the cake with foil for the last 5 minutes to keep it from burning. The silken tofu I use doesn't need to be drained, but some brands contain more water than others. If you're worried about it being too wet, drain it before using. Recipe by Satsuki519

Shrimp dumplings made with imitation crab meat.These fish cakes fall apart easily, so patiently heat until cooked through. The hanpen and crab meat creates a fluffy texture. Since the crab meat is already seasoned, it's delicious as is.Half of the imitation crab meat is used for the fish cakes, and the other half for decoration at the end, resulting in a delicious and beautiful dish! For 4 servings. Recipe by Peni-da

I made this to test out tofu cakes.Just keep mixing the ingredients. I recommend adding vanilla extract to cover the tofu smell. Recipe by Korokoroyoshimi

I often make daikon radish sprout wraps with ham and mayonnaise or black pepper for bento. I came up with the idea of stuffing daikon radish sprouts into kamaboko when I didn't have ham.Mayonnaise and soy sauce without the black pepper, or sprinkled with ichimi pepper or shichimi pepper would also be delicious. Recipe by Aozora lemon

I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty.It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu

I've made various rolls, but I wanted to try something with the hanpen that I had in the fridge.The shiso is really good in this, but miso paste might work, too.Leave the edge side down while cooking, or the roll will open up. For 4 servings. Recipe by Mamyuchoko

This is a Korean style dish that can be made with frozen ingredients (suitable for students)

I made a tofu cheesecake, a fresh and delicious cake, a variation of the New York cheesecake. I created it with a base of gluten-free cookies and peanut butter filled with a dense and creamy filling made with sweet potatoes, tofu, spices, and cream. Baked in a hot oven, cooled in the refrigerator, and topped with peanuts and powdered sugar. Enjoy it with a nice cup of coffee or hot tea, and maybe, as I did, with some coconut cream.The recipe is from the lovely Selene, viaggiandomangiando on Instagram. My variation: I adjusted the quantities since I used a smaller springform pan. Also, my version is vegetarian and not vegan as I added an egg white to the filling and used pisto instead of nutmeg and ginger, which I didn't have available.And here it is!!! Who wants a slice?

I tried many desserts with tofu, and I settled on this recipe.If you draw a line with a spatula in the middle during Step 3, when it's baked, the middle will crack nicely. Recipe by Yacchi-san