I'm into making sauces and different dishes that use shio-koji.I use rock salt. Just a little goes a long way.There is no need to use any eggs or dairy when making tofu mayonnaise. It's recommended for those with food allergies.Store-bought mayonnaise contains oils, additives and sugar, so it's not too good for your health. For times when you want to have a healthy alternative to mayonnaise, try tofu mayonnaise! If you add garlic, it very goes well with European or American dishes. It also goes great with ratatouille. Recipe by Mikikimiki

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.As I suspected, tofu mayonnaise is delicious.This will keep in the fridge for 2-3 days.Experiment with it in different dishes.If some liquid rises to the top, you can either discard it or mix it in again.Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki

You can make vegan mayonnaise using drained tofu.The recipe for drained tofu is here.https://cookpad.wasmer.app/us/recipes/10653934-how-to-drain-tofu?via=sidebar-recipesThis tofu mayonnaise can be used for various dishes.Please try!

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

Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds. Recipe by Hironozomiyuuma

My husband loves the combination of mayonnaise and yuzu pepper paste. I mixed them with cucumber and chikuwa to make an easy side dish.None in particular. Adjust the amount of mayonnaise and yuzu pepper paste to taste. For 2 to 3 servings. Recipe by happy sky

This is an essential condiment for those on a macrobiotic diet.Blend well in the mixer. It will keep in the fridge for about 1 week. Recipe by Macrobi chef

I learned this soy milk mayonnaise at my cooking class. I altered it to fit my taste. It's so delicious, creamy, and light without any egg yolk!You can adjust the ingredients if you keep the ratio of soy milk to oil around 1:2. Use any oil you like. You can substitute vinegar for lemon juice. You can omit the honey if you'd like your mayo tart. If you let the mayo rest for a while, the flavors will meld together. Recipe by Ruby fruits

It’s a perfect snack, with a balance of carbs (bread) and protein (tofu) along with a pamper for your taste buds.

I came up with this recipe when I was trying to make a substantial and filling dish using cheap thinly cut pork.When you wrap the meat around the filling, it's ok if the filling peeks out a bit.The cheese will melt out a little, but it will get nice and crispy, which is delicious in and of itself. The oyster sauce-mayonnaise combination burns easily, so make sure to lower the heat before you coat the meat rolls in it. For 8 pieces. Recipe by emakatu

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

I love tarako-mayonnaise sauce, so I put it on top of tofu.Don't close up the aluminum foil. If you let this cool, the tofu will start releasing moisture, so try to enjoy it while it's still hot. It should be good with firm tofu too, but silken tofu is creamier and really delicious.If there's any left over mayonnaise sauce, it's good on top of plain rice too! Recipe by rinnon