Tofu with Crab Sauce

This has been our family's favorite for a long time.Simple and delicious!Using tinned crab would be better but it is very expensive... we use the crab sticks instead and enjoy the taste of imitation crab (laugh).The water content of the type of tofu you use decides the taste.Don't forget to taste before adding the katakuriko mixture. If it is too bland add more salt.Tofu is very fragile. Move the frying pan around to mix the ingredients and your tofu will keep its shape. Recipe by Chokotaro

I wanted to eat tofu in a different way than I usually do, so I thought this up. I mixed my favorite ketchup with vinegar, and was able to come up with this mild sweet and sour ketchup sauce.1) When not using honey for the sauce, a tablespoon of sugar should suffice.2) Make sure to thoroughly drain the tofu. If you want to sweeten it, add sugar in 1/2 tablespoon intervals to taste. When you mix in the water, this is useful because the water from the tofu will drain out and mix with the ankake.3) I used a small 200g package of firm tofu. You can use silken tofu, but be aware that it breaks apart easily. Recipe by MilkLove

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 had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

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 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 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

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 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

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 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 came up with a healthy tofu recipe.It tastes mild and comforting.An sauce is a clear sauce thickened with starch. A fairly thick and gelatinous an sauce coats the tofu better and is delicious.Put the eggs in after the water has started to boil to make sure they will be soft and fluffy.It's also good with umeboshi plum. Recipe by Jina shufu

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

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

This is one of the most popular comfort food in Vietnam. You can have it any season of the year. Easy and reasonable price meal as well

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

Tofu steak is common home cooking in Japan. It's usually served with mushroom sauce but I used miso sauce this time. You can add some garlic for a little more punch to the plain tofu. This could also be a good salad dressing with some more vinegar and yoghurt. I hope you enjoy.

MY VERSIONA LIGHT APPETIZER THATS EASY AND QUICK TO PREPARELOVING IT

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 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

I had a craving for doria. But I was also on a diet…So, I made this quick dish using a simple tofu sauce.Add any filling of your choice, like corn or sautéed mushrooms.Take care not to heat the tofu too much when draining, since it should contain at least a small amount of water.This dish also tastes amazing with firm tofu. I recommend mashing the firm tofu roughly to keep its nice texture. Recipe by mocomanma

I made it light with Chinese cabbage and tofu.This is done in about 3 minutes after you put everything in a pot. Turn the heat off when you add the katakuriko potato starch flour dissolved in water, and stir it in quickly and gently. Heat the pan again until the sauce has thickened. Recipe by maa1012.

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 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

Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds. Recipe by Hironozomiyuuma

I just put some ingredients that were cheap at the supermarket together, and the results were really delicious! I wrote it down as a recipe so that I could re-create it myself.Tofu falls apart easily, so it's best to use a firm type of tofu. Don't forget to drain off the water very well! For 2 servings. Recipe by naganyo

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 love tofu.Silken tofu is smooth and refreshing!!Try not to cause the tofu to fall apart when you are straining it.If the sauce is too thick, adjust with water.. Recipe by nobirin

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 absolutely hate using a lot of oil.I use little amounts as possible, even for making tempura and deep fry dishes.Try not to touch the tofu too much while you're cooking! It'll become all mushy.By the way, if you just grill the tofu and drizzle on hot mentsuyu (diluted with water), it becomes the regular? agedashi tofu! Try it with grated daikon radish and ginger on the side. Recipe by Tenmu chan mama