Beef with Tofu(No Mirin needed)

This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.

I remember this recipe was once introduced in a TV show, but I didn't write down the ingredients and instructions. So I adapted into my taste. Recipe by yamita

Mapo Tofu is made with tender Wagyu ground beef, tofu, garlic, ginger, onion, oil, soy sauce, chili bean sauce, and sichuan peppercorns. This spicy and easy-to-make dish is served over fluffy jasmine rice! Try this delicious dish for lunch or dinner!

This is a great recipe when you need to make something after being out all day. I made this for my tofu-loving husband.You don't need to drain the tofu. The moisture that comes out of the tofu will add a nice flavor.Adjust the cooking time to your microwave. Be careful to cook the meat all the way through. Use a large dish so that it will be easier to cook all the way through. Recipe by Taunbi-

The beef tendon broth is too delicious, and I add in various ingredients afterwards.This tastes good with konnyaku as well . In that case, rip it up by hand, and add it in .After turning off the heat, add half-boiled eggs to the broth, let it sit over night, and you will have juicy half-boiled eggs. For 4 people. Recipe by Matsujun

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

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

This is a good way to eat tofu. Saute the tofu well, otherwise the excess amount of moisture comes out. It's also good to coat the tofu with the cornstarch or flour and then sear them. Adjust the taste that you like and enjoy!

I added tofu into my regular pork rice bowl.You could use either firm or silken tofu, but I actually prefer silken.Scatter on green onions for color.Use the leftovers for rice bowls.Please add soy sauce and/or mirin if it tastes too plain. Recipe by Ryo---ko

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 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

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.

I used ready-made instant mix, but it didn't taste right, so I tried making it my own way.For more details, refer to my blog with larger photos. http://1yoshiis.seesaa.net/article/360165628.html Recipe by Taiyodo Yoshi

I saw this recipe by coincidence on a TV show and modified the recipe to my preference.If you make it with grilled tofu, it will have a nutty fragrance and taste even better!Tofu is a soy product, so it's a ying food (in macrobiotics). It cools your body, so I added ginger which is a yang food that warms your body.Don't overeat this just because it seems healthy Watch your portion sizes. Serve with miso soup. Recipe by Terudon

When I was in Hong Kong, I was really into mapo tofu and ate it every day.You won't need aanything else with your rice!!It's really delicious.I may have already eaten two bowlfuls all by myself....Mapo tofu goes so well with rice, doesn't it? Recipe by mijung

If you love tofu, this Japanese Tofu Steak is the recipe you should try next. Pan-fried and served with homemade teriyaki sauce or ponzu sauce, this tofu recipe is full of flavor, healthy and easy to make.Here is the link to this video: https://youtu.be/vC6oKURDznc

I wanted to expand my tofu repertoire.You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.Add a little more water if the vegetables don't contain much moisture.I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.

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

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 felt like tofu "steak". Recipe by Zundadaifuku

This is a simple tofu dish which has its origins back to ancient China at that time was a vege dish, called Shaolin Tofu, the only seasoning add to the tofu is soy sau ce, but it taste super delicious!

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

I came up with this dish as I wanted to use up leftover miso paste in the fridge. It's a quick and easy recipe using pantry staples to create a meal packed full of umami flavour!

Actually i wanted to make spicy tofu with tamarind juice but i dont have it, so rice vinegar is my second alternative but the taste is almost same.#mycookbook

Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi broth or dashi-based sauce seasoning with soy sauce. This is a very healthy Japanese food!

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