This is a very simple recipe that I learned from a friend. It's very friendly to the budget, tastes good with rice and very easy to prepare. You may add pork into the recipe. It will taste better with pork.

Atsuage differs from tofu because it has less water content, and tastes rich since it's deep fried. It's a very convenient ingredient to use.But it tasted rather bland on its own, so it goes well with strong flavors. Stir-frying green onions when they are in season improves the flavor so much, so I added them. If you add spicy flavorings, it's good served in a donburi bowl, over rice.- The atsuage will still be good even if you don't blanch it.- Using lots of green onions is the key. Stir-fry thoroughly in lots of oil to release their sweetness. - Spicy flavors like doubanjiang, red chili oil, or cayenne pepper are delicious too. - Adding shimeji mushrooms or king oyster mushrooms makes it even tastier! I recommend this recipe for bento boxes and rice bowls. Recipe by moj

I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan

I often make simmered komatsuna and atsuage dishes. I thought stir-frying them with ginger soy sauce and sesame oil might be good, so I tried it out.Atsuage tastes more delicious when browned well. Please mix the ingredients quickly after adding the sauce Please adjust the amount of ginger to your liking. Recipe by Juri- mama

I like fried tofu deeply marinated in sukiyaki sauce . I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age.Both the atsuage and ground pork already have plenty of oil, so let them cook in their own grease without adding oil. This will also help reduce the calories a little! Recipe by Poron526

I thought of this recipe because I wanted to combine zucchini, an ingredient typically found in Western cooking, with Japanese-style cooking.If you crush these atsuage up a little while stir-frying, the flavors will blend better.I used 2x concentrated mentsuyu. If you're using the straight type then please increase the amount of soy sauce a little. Recipe by Raby

I wanted to eat inexpensive but filling atsuage with vegetables in a sweet and sour sauce, but I wanted it to be a hearty dish...When toasting the atsuage in the toaster oven, use a tray or aluminum foil to catch the moisture. Recipe by Manatake

I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite.This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice. Recipe by moj

I made this for dinner once.Along with other nutrients, komatsuna greens have a lot of calcium, vitamin A, iron, potassium, and fiber. While they may be similar to spinach in nutritional value, they have 5 times the amount of potassium. For 2 servings. Recipe by ochikeron

This is one of my family's favorite. It has a lot of dark green vegetables and plant-based protein. You'll frequently find this dish on our dinner table.Pouring boiling water over the atsuage is to remove the extra oil. Use colander when doing so.When you stir-fry the atsuage, the tofu inside tends to fall apart easily. So stir it gently.The Katakuriko in the recipe can be replaced by cornstarch. But when you do so, use 1 and 1/2 tablespoon of cornstarch.For 3 servings. Recipe by SCRUMPCIOUS

I came up with this thinking how the strong, rich, savoury flavour of shio-kombu and would go well with plain atsuage.Use your choice of vegetables and mushrooms. Recipe by Raby

I found very cheap atsuage on sale, so I sautéed it with meat.I recommend using a spatula in Step 5. Recipe by *Anna*