Chilled tofu with nametake mushrooms is delicious, so I came up with this warm version.Be sure to drain off the water from the tofu well at Step 4. If it's rather difficult to drain the water off the plate the tofu is on, try tranferring the tofu to another plate instead. Recipe by Pukuttopukumaru

I recalled a flavor I had eaten at a restaurant once and tried remaking it.Use as much grated ginger as you like. Recipe by Hokkori-no

I made this dish with my grandfather at his house.Serve this light white fish dish with a tasty ankake sauce.Tofu goes well with this an so you can make a nice dish without using cod fillets.-I used only one frying pan but if you don't like this, use separate frying pans.-Sesame oil is for flavouring the dish. I mixed vegetable oil and sesame oil but you can use either of them.-Sprinkling sake over the cod gets rid of the strong fishy smell.-As an alternative to shaoxing wine I prefer shochu to sake. Recipe by Amikope

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!I used spinach this time, but mitsuba or komatsuna would also be delicious.You could just cut the carrots into strips instead of cutting out shapes.Give this recipe a try. Recipe by Momoirosakura

I made it light with Chinese cabbage and tofu.This is done in about 3 minutes after you put everything in a pot. Turn the heat off when you add the katakuriko potato starch flour dissolved in water, and stir it in quickly and gently. Heat the pan again until the sauce has thickened. Recipe by maa1012.

These hamburgers are healthy and easy to digest.I like mixing meat and tofu! The cooking time depends on the thickness of the hamburgers, so adjust accordingly while keeping an eye on them. Add carrots, mushrooms, onions to the patties, mince up your favorite vegetable and add it in. It tastes great with lots of vegetables as well. Recipe by mkmchy

I saved the tofu right before the eat-by date.Remove the excess water from grated daikon radish.Add ichimi or shichimi if you like. Recipe by jerrytomo

I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself.Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate.If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin

I had a bag of enoki mushrooms on hand, so I added them to my usual breakfast tofu dish and created a new variation.Please try making it with shimeji mushrooms, shiitake mushrooms, or your favourite mushrooms other than enoki mushrooms. Recipe by Hokkori-no

The tofu steaks won't become watery even after they have cooled.I used a small block of tofu, not a regular sized one. Recipe by Mayuchibi

I just made something on the fly with the tofu and maikake mushrooms I had in the refrigerator, and my husband said, "This is delicious!" so I decided to upload it.I wonder why the sauce that comes out of maitake mushrooms is so delicious?Silken tofu may fall apart.Fry the tofu as soon as you've coated it with katakuriko. Cook the tofu well until it's browned.The crispy chewy texture goes well with the sauce.If you cool the sauce for too long, it becomes too concentrated, so be careful. Recipe by Senchiko