I got some really nice yuzu jam from a local farm so decided to try using it in mayonnaise.You can keep this mayo for 2-3 days in the refrigerator.If some water rises to the top, either pour it out before use or mix it back in.I recommend this tofu mayonnaise for people who have allergies to eggs or dairy products, and also those who don't like the fatty mayo that's available in shops. This mayo has a subtle flavour and you don't need to feel guilty no matter how much of it you eat lol. Recipe by Mikikimiki

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.As I suspected, tofu mayonnaise is delicious.This will keep in the fridge for 2-3 days.Experiment with it in different dishes.If some liquid rises to the top, you can either discard it or mix it in again.Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki

I'm into making sauces and different dishes that use shio-koji.I use rock salt. Just a little goes a long way.There is no need to use any eggs or dairy when making tofu mayonnaise. It's recommended for those with food allergies.Store-bought mayonnaise contains oils, additives and sugar, so it's not too good for your health. For times when you want to have a healthy alternative to mayonnaise, try tofu mayonnaise! If you add garlic, it very goes well with European or American dishes. It also goes great with ratatouille. Recipe by Mikikimiki

This started out as a miso sauce without the mayonnaise. When I added the mayonnaise, it became much milder and went better with more types of food, which is why I uploaded the recipe. It goes so well with rice!The perilla or shiso leaf will keep its bright green color if you sauté it first in a little oil. Use whichever miso you prefer. If it is too salty, add a little sugar. You can also use mirin instead of sake. Recipe by Kanon mama ('-'*)

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

My mom was hooked on celery sticks and used this as a dipping sauce.All ingredients are 1 tablespoon each, so the recipe is easy to remember. It goes well with stir-fries, pasta, and fish, too.I use light brown sugar. If you use caster sugar, it may be too sweet. Recipe by mama deko

I used miso instead of the usual soy sauce and it turned out delicious.The usual teriyaki (without mayonnaise) burns easily but this one doesn't since you use mayonnaise. If you prepare the night before, all you need to do is to fry in the morning. It's great for bentos. Add sugar to taste. Recipe by Pukuttopukumaru

I thought, "I wanna try lots of different toast with miso!"The miso and honey are equal amounts. Please adjust the amount according to the size of your bread. Recipe by Nanakure-pu

I came up with this recipe when I was trying to make a substantial and filling dish using cheap thinly cut pork.When you wrap the meat around the filling, it's ok if the filling peeks out a bit.The cheese will melt out a little, but it will get nice and crispy, which is delicious in and of itself. The oyster sauce-mayonnaise combination burns easily, so make sure to lower the heat before you coat the meat rolls in it. For 8 pieces. Recipe by emakatu

My husband's brother taught me this recipe. He insists that this is way to eat natto. He recommends it to me whenever we talk about cooking.When I decided to give it a try, it tasted much better than I'd imagined.Add the accompanying sauce from the natto pack to taste. If you like your natto to be strongly flavored, try adding a few drops of soy sauce.If you like yours slightly spicy, mix in some ra-yu, doubanjiang, or yuzu pepper.My brother-in-law recommends both the green onion miso mayonnaise and the tuna miso mayo. Recipe by Poppopepe

You can make vegan mayonnaise using drained tofu.The recipe for drained tofu is here.https://cookpad.wasmer.app/us/recipes/10653934-how-to-drain-tofu?via=sidebar-recipesThis tofu mayonnaise can be used for various dishes.Please try!

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