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 really, really wanted to make the "takoyaki-sized inari sushi" that I saw at a department store.If you don't do it right, they turn out like a tough sponge. I've been down that road before. For best results, use pure and firm tofu.I referred to many websites for inspiration. You must fry one slice to test. Unfortunately, if it doesn't spread out, then you can't make aburaage. Use the tofu for other dishes like mapo tofu. Recipe by Motokuma

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!

I saw this recipe by coincidence on a TV show and modified the recipe to my preference.If you make it with grilled tofu, it will have a nutty fragrance and taste even better!Tofu is a soy product, so it's a ying food (in macrobiotics). It cools your body, so I added ginger which is a yang food that warms your body.Don't overeat this just because it seems healthy Watch your portion sizes. Serve with miso soup. Recipe by Terudon

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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

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

You can't go wrong if you make this with yakiniku sauce! I really tried to pay attention to the ease of this recipe and the time required to make it.Drain the tofu.Pat off any excess katakuriko.That's it. Recipe by Raimu

The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too.This recipe yields makes enough two normal rice bowls. If you make a large portion in a donburi bowl, it'll be 1 serving. Adjust the amount of gochujang to your taste. For 2 servings. Recipe by Raby

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

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