Chilled Tofu with Okra and Umeboshi Pickled Plums

This is a recipe I came up with.Don't over-boil the okra. Don't rinse the okra. Recipe by Yuuyuu0221

I just wanted to eat something refreshing.There's no need to dilute the mentsuyu dipping sauce or the ponzu! Just measure them out with a measuring spoon and pour on the tofu! For 1 serving. Recipe by Jurine

My grandmother taught me this recipe.For the soy sauce, we use Yamamori brand "Meidai Tsuyu"!Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan

Quick and easy tofu appetizer for a weeknight dinner

I wanted to make a western-style chilled tofu dish! Just mix the sauce ingredients together and pour over.You can mix the tomato and the ingredients marked ★ together in advance, and pour the mixture over the tofu just before eating. For 2 servings. Recipe by Jina shufu

I made this recipe because I got rather tired of normal chilled tofu. I love the combination of scallions, mayonnaise and ponzu.If you're watching your weight, use a low-cal mayonnaise. You could replace the ponzu for the mentsuyu. Recipe by Piyokonoshokutaku

I wondered, what would curry flavored chilled tofu taste like and tried it out, and when I tried it out, I really liked it.Put the topping mixture on the tofu as soon as you've added the flavoring ingredients. If you leave it sitting for too long it'll become watery.I've tried walnuts and almonds in this, and both worked well. Maybe other types of nuts will work too? Experiment around to find your favorite kind! For 1 serving. Recipe by John Lee Cooker

I wanted to use up some leftover tuna and cucumber and came up with this dish.Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn

This is an appetizer served at the pub we go to all the time.The mustard really makes it taste good.The key is the mustard. Recipe by Tatakaukokkusan

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 made this so I could enjoy all of my favorite in one dish!The most important point is to use sweet tomatoes, tasty kimchi and good tofu. If your tomato is not sweet enough just add a little sugar. If you chill both the sauce and the tofu well, it'll be perfect. Recipe by Asamato

When I had this dish at an izakaya the sakura shrimp were soft and limp, so for my version I made them very crispy.Tip: Dry-roast the sakura shrimp until crispy. Important: Heat up the sesame oil until it's slightly smoky. The sesame oil will spit a bit when you pour it on the tofu, so be careful. For 1 serving. Recipe by Aroharokomoko

I often put garlic olive oil soy sauce with tomato on tofu, but it's also good if you add cut okra.Mince or grate garlic if you can. If you can't, the tubed variety of grated garlic can work. The key is not to slice okras but to cut them into blocks. They'll have a better texture this way. Peel the tomato skin if you don't like it. Recipe by Puyupuyu

My mom always made this during the summer.If you mince the mulukhiyah with a knife, the sticky texture will come out. Recipe by Jina shufu

This was on the menu at a sushi shop I visited. It was really nice, so I tried to recreate the taste at home.In the restaurant they topped the tofu with something like salty kimchi shiokara (salt preserved fish), but it's tasty enough with just kimchi.Adjust the seasonings to suit your tastes. It's delicious with a lot of ginger. Recipe by Renocchi

I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu.My family loves this tofu! You won't be able to stop eating it.The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie

This is a variation of my "Chilled Tofu with Spicy Toppings".Adjust the spiciness to suit your taste. Use whatever toppings you like.The nori will be more fragrant if you toast both sides. The ground sesame will become more aromatic if you crush the seeds with your fingers when adding them. Recipe by Renocchi

I was given a lot of wakame one day.I wanted to try a new idea with my usual chilled tofu dish.When you are tired of the heat in summertime, this is a delicious cure.Just blanch the wakame seaweed quickly.Even this topping itself without tofu is really good. Recipe by Rami-1202

When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko!

I just mixed together flavors that I like, and lo and behold, they went perfectly with hiyayakko. Since then discovery, this is the only way I eat tofu.No particular hints! Adjust the ingredients to taste. Recipe by Izumi0925

On a TV program, I saw people from the Miura Peninsula, where shirasu baby sardines are made, make a tofu dish with natto and shirasu, so I adapted it to be more tasty and full of minerals, and uploaded the recipe here!!This dish contains a lot of the minerals that we tend to be deficient in!I used a 300 g block of tofu divided into 4 equal pieces, of which I used 2 pieces, which is why I listed it as 75 g x 2. You can use however much you like, though!Adjust the amount of toppings depending on how much tofu you use.With the amounts listed in this recipe, you can make 2 of the servings shown in the main photo. For 2 servings. Recipe by Anebuta

Some years ago my spouse shared a description of this dish, which he had been served at a restaurant somewhere, and I tried re-creating it. It's become a family favorite ever since.Mix up the sauce again just before pouring it over the tofu.You can use commercial bottled Chinese dressing as the sauce instead. Recipe by Raby

Chopped vegetables transform a simple chilled tofu into a delicious dish.If you want to eat even more vegetables, increase the amount of vegetables In Step 2, be careful not to over-mix or the tomatoes will break.If you are concerned about retaining the shape of the dish for a better presentation, mix all the vegetables except for the tomatoes in the lemon sauce, then top with tomatoes at the end. Recipe by Sachikorirakuma

I use this crispy chirimenjako fried in sesame oil as a topping for rice too. It's great with rice but it's best with tofu. Recipe by FarmersK

I've loved Taiwan style chilled tofu for a long time. I make this version year-round. I've made mine with ingredients you can get in Japan.Don't overboil the garlic chives. For a manageable, easy-to-make amount. Recipe by Migyon

It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite.For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling.Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo.

I was thinking that soy sauce is a bit too strong of a flavor, so since I like the combination of salt and sesame oil, I decided to try it. It was delicious!You can use either firm or silken tofu. Use what you want. For 2 servings. Recipe by Setsubunhijiki

This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand.It's still delicious without daikon radish sprouts Since you can store the listed seasoning long time, make a large amount and keep it on hand. It will come in handy. I recommend buying tub of gochujang. It's less expensive. Recipe by kebeibiko.

We used to go to a Japanese restaurant in downtown San Jose and we’d always order this as an appetizer. Good on a hot summer day!

For times when the weather's too hot for warm miso soup, but you still want a soup.Served in a cool, clear glass container, it's perfect for guests.For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue