I often have drinking parties with friends, so I'm always on a mission to make low-budget yet filling food...This has actually been by far the best dish.Tofu will be easier to eat and you can prevent it from breaking up too much if the excess water is completely drained out. The mushroom sauce is very good, but another way I like to enjoy them is by sprinkling salt and pepper on before baking, and pouring on some "Super versatile ☆ Garlic soy sauce"on top. Recipe by chima@

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 tried adding flavorful mushrooms to my usual agedashi tofu sauce.Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK

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 adapted a dish I had once at an izakaya gastropub!I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin

I tried using umami-rich oyster sauce to flavor a dish with everyday ingredients.Firm tofu will stay intact, and silken tofu will fall apart a bit and be nice and soft. Use whichever you prefer.By mixing the pork with katakuriko potato starch flour and vegetable oil, it will become nice and tender. Also the sauce will be thickened by the starch flour on the pork.If you add a bit of doubanjiang spicy bean sauce, it will become a spicy dish. For 4-5 servings. Recipe by Junchan

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

I made this dish for the hanami cherry blossom viewing party picnic. It was very popular so it went very quickly.Check the water level of the sauce several times when simmering.The sauce evaporates quickly so be careful not to burn the food. Recipe by EnjoyKitchen

I wanted to make something to go well with rice using whatever I had on hand in the fridge.You can use any vegetables you have at home such as Chinese chives. You can use either firm or silken tofu! Recipe by eterno

I came up with this recipe as I was thinking of ways to make filling and satisfying dishes out of inexpensive tofu.If you drain off the excess water from the tofu very well, it will easily get nice and crispy. If you like spicy food, the mushroom sauce is also delicious with some doubanjiang spicy bean paste. For 4 servings. Recipe by kakopan

You might think this is not right, but I think the best way to get rid of the excess water in tofu is to soak it in salted water before frying it.You don't have to worry about frying the sides of the tofu.To get rid of the excess water in the tofu I usually soak it in salted water. You can use this method for draining the water from tofu for making mapo- tofu also. Recipe by Rokkuru

Grated ginger in the sauce will make people who don't like soy milk forget that there's soy milk in it. This is a great way to enjoy meat with a rich mushroom sauce.You can use meat intended for making sliced ginger pork, or any cut of pork.I added sugar to make this sauce richer, but it still tastes good without any sugar.If you don't like soy milk, add a generous amount of ginger, or use double cream instead!I also recommend using a generous amount of ginger for those who are on a diet. Recipe by Masatakamama