This century eggs tofu dish is famous and well known in Taiwan

✿My step mom made this for me, and I wanted to eat it again so I made it. I finally got an acceptance from my family.✿Add Japanese red chile pepper, sansho pepper, or scallion if you want. Recipe by Sabumochi

I attempted to make dish of koya tofu mixed with egg.This is just my preference, but I think that a lighter taste dashi-based sauce is the best way to bring out the natural flavors of the ingredients. Recipe by Komatsuta

I combined my husband's 2 favorites into 1 dish.Delicious either piping hot or chilled. Recipe by Pokki-

My daughter loves egg dishes. Every time we go to the supermarket in the summer, she asks me to buy egg tofu... They are quite small and expensive, so I decided to make them myself.The recipe I saw on TV was a bit complicated. You needed to make homemade dashi stock and use usukuchi soy sauce. I used shiro-dashi instead to simplify the recipe. The number of the eggs is still the same, but everything apart from that is changed to my taste.I like Ichibiki-brand shiro-dashi. It is very balanced. I also use it for dashimaki omelets, chawan-mushi, and hot pots.When you steam, adjust the heat as you would for chawan-mushi according to the gas or electric hob you have at home. Recipe by eiko mama

Vegan bacon and vegan scrambled eggs breakfast. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.#GlobalCookpadGames2024

Sorry for the messy platter. But it taste #savoury and smell #deliciousFor the sauce i give all of you next timeOr you can search about Indonesian peanut sauce

Tofu Salad

This is a tofu dish we have for breakfast a lot in our house.When we have grilled fish or another dish that's quite salty, this sweet-salty flavor matches well.Please adjust the amount depending on the volume of the eggs.In Step 4, don't overcook the eggs. Stop when they are still creamy. The dish is delicious like that.If you make this with silken tofu, the eggs will be soft due to the moisture that comes out of the tofu. Recipe by Hokkori-no