Tofu Datemaki

The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years.This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko

I don't like store-bought datemaki. I adjusted the ingredients little by little to get to this recipe.You can make this using 20cm square molds that are commonly available in shops, but since the dimensions are quite small, the rolls become thick. So it will probably be difficult to roll up until you get used to doing so.Line the mold with parchment paper! Recipe by Run

I used the datemaki that my mother makes for ochazuke (rice with tea) as a reference. I flavored them the way I like, in small bite-sized pieces.- For 1 small tamagoyaki pan worth. Recipe by Momopanda

Why is store-bought Datemaki always so sticky? To save money, I made my own and I think it's pretty good.If you don't have a cake pan, use a metal tray and milk carton, line with foil and parchment paper. (I recommend using a 21 cm square tray.)Make sure to line a sheet of parchment paper on the rolling mat. When you roll it, some of it will be sticking out, so it's easy to pull out.When you're all done rolling it, slice diagonally. Recipe by Chibipurin

Datemaki is one of our typical osechi ryori, new year foods. It is flavored eggs and fish cakes called hanpen. It is s soft and sweet egg roll. It is nice to make it at home!

When my oldest son was still little, I made this as baby food for him.Now I'm making it for my second son.But it tastes good even to adults!Check the hardness of your dough as you add water and don't add too much at once! Recipe by OBU

This is very healthy and refreshing flavor. The texture is smooth. Enjoy with stick vegetables, bread, cracker, for salad, sandwich, appetizers. Put this Japanese-style dip into your daily meal. Please try it!

After my business trip in Izu, I called Chika over to hang out for the entire day. I wanted to see how it feels to be impetuous like her. I prepared her favorite food - tofu - for the whole day. I tried to figure out what kind of tofu dishes she'd like through recalling Yuichi's complaints about the inn that Chika recommended.As I cooked tofu the whole day, I couldn't help but ponder over this food. In a sense, it's both a meaningful and an interesting food to me. If the inn had served anything but tofu, which Yuichi did not believe is suitable for a growing boy like him, he wouldn't have complained to me on the phone, and I wouldn't have rushed to bring him the katsudon. That made me think about how people demonize tofu and claim they have feminizing effects on men. I guess maybe that's why they call it "monk's food", as monks are surely not people's first choice of representation for masculinity. Either way, it's a ridiculous claim, I concluded before returning to reality and hung out with Chika for the rest of the day.

I am now into buckwheat flour.Since there is tofu-mochi balls, I thought of making them with buckwheat flour.Use silken tofu without draining the water. Recipe by John Lee Cooker

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I was searching for a hearty tofu dish for my tofu-loving husband, when I ran across a recipe that used firm tofu and beef! It was just as good with pork and grilled tofu, so this is now a family favorite.I garnished this with finely julienned cucumber, but sesame seeds, chopped green onion or snow peas and so on are OK too. Or you can just omit the garnish!The meat just has to be thin enough to wrap around the tofu; it doesn't have to be as thinly sliced as shabu-shabu meat.Beef is OK too of course. Adjust the size of the tofu pieces and the number of meat slices to your liking. For 4 servings. Recipe by Kawakamisan

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19

I just thought that it'd be nice to have some tofu chips one day.You can top these with your choice of ingredients, such as salt or seaweed, or grated cheese. You could also fry it and it's still delicious! Don't microwave too much at a time or the evaporation of the moisture will prevent the microwave from dehydrating the tofu. Be careful! Recipe by Kurohane

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!

Tofu Salad

I created this recipe because I wanted to use up a batch of tofu.You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan

Cabbage and tofu make this dish low calorie and fluffy.This is an easy recipe which only requires mixing and frying. For 2-3 okonomiyaki. Recipe by Cook ellie

I combined some firm tofu that I had in the refrigerator with pork belly that was in the freezer to come up with a dish, and it was surprisingly good!If you are using pork belly, a lot of fat will come out of the rolls when you pan fry them, so there's no need to put any cooking oil in. For 4 servings. Recipe by Chisora

Very easy and versatile. Use as a dip or garnish for vegetables and grilled meats/fish, or use as a spread on sandwiches (can be a great substitute for Mayo or cheese). Also can be used as a salad dressing if you add in a little vinegar or lemon juice!

This is my "Okonomiyaki with a Twist" recipe that uses only a single frying pan to make the most of regular ingredients. Let the okonomiyaki flour do its job for a fluffy and umami-rich batter! It's even egg-free - the batter is so chewy thanks to tofu, and it feels really different from regular okonomiyaki. What an inspiring dish!I've listed only the minimum amount of water because silken tofu is added to the batter. If the batter is too difficult to mix, add a small amount of water. Also serve with mayonnaise. For 2 servings. Recipe by Nisshin foods

I wanted to eat an egg tofu, so I came up with this recipe (it can be found at a Japanese grocery store, but I didn't feel like buying it). You could just chill chawan-mushi (egg custard), but it would be a little different, so I thought about adding gelatin to make this tofu. Also, I would not add sugar in chawan-mushi, but this egg tofu has some sugar in it.Check and adjust the cooking time. To maximize the power of the gelatin, chill it in the refrigerator for more than 3 hours. It may be as hard as the chawan-mushi right after cooling it in the ice water, but by chilling it completely, its jiggly texture increases quite a bit. I make it in the morning if we are eating for dinner. Recipe by California mama

I created this recipe for my husband, who is currently on a diet.I didn't drain the excess water from the tofu, but please do so if you'd like.The batter is pretty runny.Please flip the okonomiyaki carefully.Make small ones and freeze them for baby food and bento.Since the sauce and mayonnaise are very high in calories, eating these with ponzu will be healthier. Recipe by Awayake

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 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 created this recipe because I wanted to eat something delicious and low calories.. Recipe by Rizechan

Not traditional recipe, but it's so easy to make and has similar taste 😋👌

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 wanted to eat a simply-flavored and crisp and salty fried tofu, and this was what I came up with!If you cut the the tofu into 1.5 cm blocks, they won't crumble when cooked and are easy to eat.Season the tofu lightly before frying, then add more if needed. Recipe by Momokito

This is a variation of another recipe of mine which uses salted dried konbu seaweed and cheese on hot tofu.It's more delicious if you lightly grill the nori in Step 4 before you sprinkle it on.It was also good when I added wakame to Step 2!You can use soy sauce instead of mentsuyu, but I thought it may be a little too salty. It depends on how sour and salty the umeboshi are and the amount of ginger you add. Recipe by Maakunnookusan