Some years ago my spouse shared a description of this dish, which he had been served at a restaurant somewhere, and I tried re-creating it. It's become a family favorite ever since.Mix up the sauce again just before pouring it over the tofu.You can use commercial bottled Chinese dressing as the sauce instead. Recipe by Raby

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

When I had this dish at an izakaya the sakura shrimp were soft and limp, so for my version I made them very crispy.Tip: Dry-roast the sakura shrimp until crispy. Important: Heat up the sesame oil until it's slightly smoky. The sesame oil will spit a bit when you pour it on the tofu, so be careful. For 1 serving. Recipe by Aroharokomoko

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

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

I just wanted to eat something refreshing.There's no need to dilute the mentsuyu dipping sauce or the ponzu! Just measure them out with a measuring spoon and pour on the tofu! For 1 serving. Recipe by Jurine

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920

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

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 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 was given a lot of wakame one day.I wanted to try a new idea with my usual chilled tofu dish.When you are tired of the heat in summertime, this is a delicious cure.Just blanch the wakame seaweed quickly.Even this topping itself without tofu is really good. Recipe by Rami-1202

I wanted to use up some leftover tuna and cucumber and came up with this dish.Please adjust the flavoring ingredient amounts to your liking. For 2 servings. Recipe by annnnn