When I was busy, I stumbled on this easy and useful way of preparing tofu.After you do it once, you'll be addicted!If the tofu stops draining halfway through, you can put water back in it through the holes you cut and use it in a different dish.I've never tried this with processed tofu, so I don't know how to drain it. Recipe by Pecchin

It has been used for various dishes in Japan for a long time.A common way to eat is to say “Hiya-yakko”, chill tofu with seasoning and soy sauce.By draining the tofu, you will be able to use it for various dishes.

My mother taught me this trick.If you leave it for too long, it will dry out, so let it sit for an hour or two at the most. Recipe by Hinohinohino

When my child's allergic reactions were very bad, I made this using easy-to-obtain ingredients while referring to a book on macrobiotics.You can use this cream as is on scones or pancakes. There are ready-made soy milk whips available, but this is richer. You can mix this with ready-made whips, or use this for decoration and the ready-made kind inside cakes, which gives a nice contrast in tastes. Recipe by Soraten mama

The delicious soup at my local pasta restaurant seemed quite simple, so I tried to make it!The tofu may boil over, so adjust the heat as necessary. Unprocessed soy milk is best.Nutmeg is a spice that goes well with many things (meat dishes, food with heavy cream, etc.), so I recommend it. Recipe by Shiyawashi

This is our family's trick for draining tofu.Microwave without wrapping in plastic. Recipe by Chisora

I couldn't find tofu in my neighborhood as I'm living abroad, and when I did find it at an Asian supermarket, it was huge and expensive! And also hard and tasteless.So I had to make it myself.You can buy gauze at a pharmacy or buy at the baby section (I found it at a bib section).You can buy nigari overseas at the pharmacy, look for Magnesium that's ok to be ingested and make a 30% concentration. Or you can use clean sea water. Boil down to 1/10 and the remaining white salt crystals is nigari. Recipe by Meggymoo

Homemade is delicious! I love tofu.If the slices are thick you can make thick fried tofu. Recipe by zakkiiM

This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.

I froze some tofu because its expiration date was approaching.The texture changed and it became a new ingredient.You can use either silk or firm tofu. It's up to you.If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin

My grandmother used to make this homemade recipe all the time.It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary.Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731

I've had many failed trials with the tofu becoming too runny or bursting midway... So, I've finally managed to put this recipe together after many experiments.Make sure not to cover the container with plastic wrap when microwaving the tofu.In Step 3: When you are letting the tofu rest for 5 minutes and then for 10 minutes, leave it in the microwave with the door closed, instead of taking it out.In Step 2: Heating time will vary according to the size of the container you use. In my case, I split up my 500 ml of soy milk in thirds to make this tofu. Recipe by Yukiyuko