I wanted to try a unique tofu recipe, so I tried making this. Once drained, the tofu crumbles easily, and it becomes very hot after frying, so handle it carefully.Step 3 - While the tofu needs to be drained, you don't need to wipe the excess water from the surface. Make sure to sprinkle plenty of katakuriko on the tofu, but don't sprinkle so much that it becomes bulky.Step 5 - Garnished with green onions or grated daikon radish gives this a refreshing touch. I also recommend trying it with different sauces. Recipe by Kogekogepan

I love tofu.Silken tofu is smooth and refreshing!!Try not to cause the tofu to fall apart when you are straining it.If the sauce is too thick, adjust with water.. Recipe by nobirin

I made this when I was dieting and wanted to eat something rich. It was a big hit with my family, too!Take care that the tofu don't stick together when frying. Recipe by ASAASAKI

I tried making my own version of a deep fried tofu recipe that was featured on a magazine. If you add shiso, you'll have an easy appetizer to pair with drinks. Fresh, tender and seriously delicious. You can make a lot thanks to the tofu!You don't have to drain the tofu. It's fine just to remove a little of the excess moisture. Tofu that hasn't been drained gives it a juicy flavor. Recipe by Ryurei mama

While referencing a cookbook recipe for Youlinji, I made this recipe by using my own preferred sauce. I swapped out regular mustard for grainy mustard and added honey to bring a sweetness to the acidic sauce.Please don't move the chicken too much while frying and pan fry it well. Recipe by RED_SPIC

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

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

For my family, agedashi tofu is a dish to make when I need one more dish on the supper table or an appetizer for drinks. That's why I always make it quickly as demonstrated in this recipe. Actually, this dish is quite well received by my family (compared to the dishes that take more time...)Step 3: Make sure to leave spaces between the pieces of tofu to prevent any sticking.Use a large spoon to ease the processes of flipping the tofu over.Step 4: The sauce should thicken from the katakuriko (flip the tofu pieces over again if it's not too much trouble). Recipe by YAMAT

I haven't been able to get hold of the right chicken to make a certain salty fried chicken that I like at my local supermarket. I wanted to eat it so I used convenience-store tofu to make fried tofu and made something similar.Wet your hands slightly when you are forming the batter into balls. Pour some lemon juice on top according to your preference. You can skip the salt from the ☆ ingredients and adjust the amount of salt after they are fried according to your preference. You could serve it with a large amount of lettuce and 1 tablespoon each of soy sauce, vinegar and sugar mixed in. It's delicious if you also add sweet vinegar sauce on top. (You could also skip the salt from the ☆ ingredients here, too if you do this.) Recipe by Aitaso

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.

I love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying.If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce. Recipe by Naoluna