This is a chinese food recipe, with silku tofu, and shimeji mushroom.

I couldn't find tofu in my neighborhood as I'm living abroad, and when I did find it at an Asian supermarket, it was huge and expensive! And also hard and tasteless.So I had to make it myself.You can buy gauze at a pharmacy or buy at the baby section (I found it at a bib section).You can buy nigari overseas at the pharmacy, look for Magnesium that's ok to be ingested and make a 30% concentration. Or you can use clean sea water. Boil down to 1/10 and the remaining white salt crystals is nigari. Recipe by Meggymoo

I wanted to make a refreshing meat and tofu dish and added some grated radish.If you simmer on a low heat for 10 minutes, the flavors will blend into the tofu. For 2 servings. Recipe by kiyoka777

Since it's too cold to eat chilled tofu in the winter, I came up with a warm dish.Warming the tofu in the microwave and then topping with cheese and soy sauce cuts down on the cooking time.You could also serve this for when you run out of appetizers.Since the cheese melts, you can use sliced cheese too.I like that sliced cheese doesn't get too runny and slide off the tofu.Eat it with a spoon! Recipe by cacotan

I usually make this with firm tofu, but I tried making it with silken tofu and it was delicious!The onion is not sautéed, so this is very easy to make! If you don't have nutmeg, add a little juice from a grated ginger. Recipe by Naosuke

I love boiled and seasoned tofu.I always pay attention to my calorie count, so I simmered it instead of frying it, and it turned out really delicious.Since it's just simmered, you can leave it alone.I like eating this while it's warm, but I also enjoy it cooled too. Recipe by Myu-

I'm just starting to learn how to cook, so I tried to throw together a stir fry, hope everyone enjoys! any tips are more than welcome :)

Mushrooms should be consumed more often because of their high fiber content. I came up with this delicious and tasty recipe by combining the mushrooms with a good source of good protein, tofu.When frying the mushrooms a lot of moisture tends to come of them. Some mushrooms release less moisture, in which case add a little more dashi stock to compensate. Recipe by Nanagukun

I usually prepare a thick broth for silken tofu, and wondered what it would taste like if I made a recipe with a flavoring usually used for "agedashi dofu" (a deep-fried tofu dish). I created my own version of the following recipe: "No Deep-frying! Firm Tofu with a Deep-Fried Flavor",.Adjust the amount of daikon radish according to your preference.Also, the bitterness of the daikon radish changes with the season, so adjust the amount to taste.If you are preparing this for children who don't like grated daikon, divide the broth in Step 2 to make servings without it. Recipe by Hokkori-no

When I opened my fridge, all I had was firm tofu, eggs, and wiener sausages.The dashi-based mentsuyu and the bonito flakes bring out a good flavor!If you don't like the excess moisture, drain before serving.I find that that's too much work, so I just leave it... and it doesn't change the taste.The dilution of the mentsuyu varies by brand, so adjust the taste accordingly. Recipe by doNAOld

I came up with this recipe when I was trying to make this dish more filling.This dish is very soft because of the tofu in it.When you flip it, do it quickly!!If the pan is well coated with oil, you should have no problem.Don't be nervous, just put some force into as you flip it. Recipe by Ptaro

When I was in Hong Kong, I was really into mapo tofu and ate it every day.You won't need aanything else with your rice!!It's really delicious.I may have already eaten two bowlfuls all by myself....Mapo tofu goes so well with rice, doesn't it? Recipe by mijung