whenever I go to a Chinese restaurant I order fried tofu. it is my favourite guilty pleasure, so I decided to try and make my own.

I wanted to eat something that tasted like rice but used stir-fried tofu. I made this on a whim while on my diet.At first, the tofu will be moist and you can leave it to cook, but the moisture will evaporate. Make sure that you mix it so that it doesn't stick and burn. For serving 1. Recipe by Zuborama

The tofu becomes somewhat like a meat texture. I figured if I can make tofu hamburgers or tofu tsukunes (patties), why not make tofu soboro? So I decided to make it with the combined seasonings for chicken soboro I usually use, and it was so delicious!Good for those who are on a diet, like me? So I have been making this a lot.At first, cook the tofu on medium heat, but it might start to spatter and burn, so gradually lower the heat.After pouring in the seasoning, let it sit for a while to soak in the flavor and create the crumbly texture. Recipe by Marinko

A fridge-cleaning recipe using ground beef, tofu, and XO sauce to create this XO sauce version of Mapo Tofu with ground beef.

I wanted to try making a hamburger from tofu. I wondered what the hamburger would be like if I used silken tofu, so I came up with this. It was surprisingly easier to make compared to a meat hamburger and it beat the flavor!Don't be stingy with the panko! Make sure to use the same amount as the tofu! Unlike meat, even they burns a little, they will still smell and taste great. Just cover up the burned part with sauce! I always eat them with teriyaki sauce (soy sauce, sugar, mirin, katakuriko dissolved in water, and ground sesame seeds).If you are making these for two, you could use all 3 of the smaller 3-block tofu packs that you often see. Use the same amount of panko as the tofu, one small onion, and one egg (the size of the egg doesn't matter).It's also fine to use firm tofu instead of silken tofu. Recipe by CNA

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

I wanted to create a mapo tofu that my kids can eat.I often cook with my three year old daughter. Recipe by Kodomoto Tsukuru Uchigohan

I wanted to use up tofu that was close to the expiration date. This didn't taste like tofu at all and it was delicious on rice.Try not to move the tofu in the pan until it's browned. The tofu will release a lot of moisture. After seasoning with mirin and soy sauce, stir to help the liquid evaporate. Be patient with cooking the tofu. Recipe by Naoluna

I easy to get fat...when I Overeating carbohydrates.So I decided to eat vegetable protein = TOFU as a substitute for carbohydrates.This recipe is very nice taste.However, I do not know if I do not get fat...yet.

When I want to make something low calorie and low-budget for dinner, I often end up making this faux chicken.Make sure to thoroughly remove the excess moisture. 330 g of tofu should be reduced to about 150 g. If you have time, drying it out before freezing it will make it freeze better. Recipe by Shihoho

When I used firm tofu for mapo doufu, my children didn't like it. I then used silken tofu and came up with this recipe. They love the fluffy and soft texture of this dish and they always demand for second helpings!My children love mapo doufu made with silken tofu. To avoid breaking the fragile tofu, I usually make the sauce first. I also try not to boil the sauce after adding miso to maintain its flavor. I recommend a large spoon to lift and fold the food in the pan and mix gently. Recipe by @mikarin

Chicken nugget is kid-friendly recipe. But How nice if I add tofu? And if it makes the nuggets more tender? This recipe is a big hit with my family!