Onion tofu sauce

#indonesianfoodThe day time = “Me” time🥰Because my husband is working so I can have anything what I want to eat for my lunch.Today I made this Indonesian salad for lunch using leftovers spicy sweet soy dipping sauce as a dressing.The recipe for the dipping sauce actually is in my previous recipe. You can simply find it in my recipe lists. #spicysweetsoydippingsauceI like this salad so much because it’s totally different with American salads. Even it’s different with Chinese or Japanese salads.The taste is so refreshing between spicy, sweet, and sour.Wanna try this salad? Here is the recipe!

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 recalled a flavor I had eaten at a restaurant once and tried remaking it.Use as much grated ginger as you like. Recipe by Hokkori-no

This is my mother's creation.My little brother used to love this and asked her to cook it often.1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste.You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou

I was chosen to be a tester for "Yasashii Osu" brand vinegar, so I thought up a recipe that was healthy and easy to make.At Step 4, mix together quickly and serve on a plate right away! If you let it rest for too long, it will get rather limp and saggy.It's also good if you increase the amount of ao-nori seaweed in the tempura batter.I used a very mild vinegar called "Yasashii Osu", so it's very mellow and easy to eat. Recipe by John Lee Cooker

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 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

My favorite sauce

I often have drinking parties with friends, so I'm always on a mission to make low-budget yet filling food...This has actually been by far the best dish.Tofu will be easier to eat and you can prevent it from breaking up too much if the excess water is completely drained out. The mushroom sauce is very good, but another way I like to enjoy them is by sprinkling salt and pepper on before baking, and pouring on some "Super versatile ☆ Garlic soy sauce"on top. Recipe by chima@

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

It contain egg (of course 😒) and dairy product. Like I always do, I make simple recipe for this dish ( John Cena: Are you sure about that? ), it taste salty, savoury, not sweet also not creamy (even I put milk in it😅)

If you love to eat healthy but tasty food. You gotta try this recipe!!!!Ps: you can put any vegetables that you like. But here I put what are the ones we normally use.This was made cause I really missed this dish as I am currently in another country due to my partner's job.And he loves veggies and Indonesian food (my partner is a foreigner).. so there you go:)Hope you like it. Let me know if you actually try it!!!

Sharing with everyone who, like me, loves tofu but doesn't like milk.

I made this with miso I received from Marusanai.- Recipe by Rola Love

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 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

Small fried bean curd skins and tofu were cheap so I tried making this with them.You don't have to drain the water from the tofu. If you choose a pan in which the bean curd pockets fit exactly, they won't fall apart and will look great when done. A frying pan may work too. If you pile the pockets up high on a big plate and pour the shiny smooth sauce over it, it will be a very eye-catching dish. I can usually make this in under 30 minutes. Recipe by Chako@hokkaido

Do you like white sauce? Do you mind if it is high calories and contains gluten?Then why won't you cook Tofu sauce? This time, I am going to introduce how to cook baked vegetables with tofu sauce.It is very easy and healthy. You could get good-quality protein and a lot of vitamins both at once.

I like to try various delicious ways of eating broccoli when it's in season.The sauce is on the salty side. The broccoli tastes best if you quickly blanch it so that it's still firm. It's very satisfying, but if you want to make it richer, you can lightly saute the broccoli and mix crab sticks or finely shredded shrimp into the sauce. Recipe by Hoink

spicy and i love it :hungry

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

I made meat tofu to use up some store-bought sukiyaki sauce.The story behind this recipe:I received some sukiyaki sauce, but since my husband isn't fond of meat, we can't make sukiyaki at home... I thought meat tofu would be a good way to use it up, so I gave it a try.

Cilantro and sesame soy sauce with these ingredients is going to be best much for appetizer!! This sauce can be salad dressing and other appetizer too.

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

Love to eat but watching your calories? Then, KONNYAKU can be your next best friend! It's high in fiber and SUPER low in calories! And its unique chewy texture will stimulate your satiety center just like when you eat meat. So just because you're on a diet, it doesn't mean you'd have to give up eating yummy food, does it?

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 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 loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

I used to make this with firm tofu, but then I started thinking that using atsuage would be easier.Since you don't need to drain the tofu or coat it with katakuriko, this method is so much more fun!Make sure you strain the grated daikon radish well so that the sauce doesn't become too diluted. Recipe by Hokkori-no

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