I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu.My family loves this tofu! You won't be able to stop eating it.The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie

This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand.It's still delicious without daikon radish sprouts Since you can store the listed seasoning long time, make a large amount and keep it on hand. It will come in handy. I recommend buying tub of gochujang. It's less expensive. Recipe by kebeibiko.

This is a variation of my "Chilled Tofu with Spicy Toppings".Adjust the spiciness to suit your taste. Use whatever toppings you like.The nori will be more fragrant if you toast both sides. The ground sesame will become more aromatic if you crush the seeds with your fingers when adding them. Recipe by Renocchi

I made this so I could enjoy all of my favorite in one dish!The most important point is to use sweet tomatoes, tasty kimchi and good tofu. If your tomato is not sweet enough just add a little sugar. If you chill both the sauce and the tofu well, it'll be perfect. Recipe by Asamato

Quick and easy tofu appetizer for a weeknight dinner

I've loved Taiwan style chilled tofu for a long time. I make this version year-round. I've made mine with ingredients you can get in Japan.Don't overboil the garlic chives. For a manageable, easy-to-make amount. Recipe by Migyon

On a TV program, I saw people from the Miura Peninsula, where shirasu baby sardines are made, make a tofu dish with natto and shirasu, so I adapted it to be more tasty and full of minerals, and uploaded the recipe here!!This dish contains a lot of the minerals that we tend to be deficient in!I used a 300 g block of tofu divided into 4 equal pieces, of which I used 2 pieces, which is why I listed it as 75 g x 2. You can use however much you like, though!Adjust the amount of toppings depending on how much tofu you use.With the amounts listed in this recipe, you can make 2 of the servings shown in the main photo. For 2 servings. Recipe by Anebuta

Chopped vegetables transform a simple chilled tofu into a delicious dish.If you want to eat even more vegetables, increase the amount of vegetables In Step 2, be careful not to over-mix or the tomatoes will break.If you are concerned about retaining the shape of the dish for a better presentation, mix all the vegetables except for the tomatoes in the lemon sauce, then top with tomatoes at the end. Recipe by Sachikorirakuma

I wanted to make a western-style chilled tofu dish! Just mix the sauce ingredients together and pour over.You can mix the tomato and the ingredients marked ★ together in advance, and pour the mixture over the tofu just before eating. For 2 servings. Recipe by Jina shufu

My grandmother taught me this recipe.For the soy sauce, we use Yamamori brand "Meidai Tsuyu"!Try making this during the season when daikon radishes are sweet (usually fall-winter). Recipe by Akurosan

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

I made this recipe because I got rather tired of normal chilled tofu. I love the combination of scallions, mayonnaise and ponzu.If you're watching your weight, use a low-cal mayonnaise. You could replace the ponzu for the mentsuyu. Recipe by Piyokonoshokutaku