I wanted to prepare a summery noodle dish.The top photo doesn't feature all of the ingredients listed.You could also add a drizzle of ra-yu for adults. Recipe by Nanachan

I tried to recall the meat-miso sauce (nikumiso) I learned how to make at a cooking class a long, long time ago.If you are serving the noodles hot, wash them rapidly using hot water at Step 9, then drain well and stir-fry with 1 teaspoon of sesame oil per person as per the directions.You can use 1/2 teaspoon of Weipa soup base paste instead of the Chinese soup stock granules called for in the recipe. For 4 servings. Recipe by Majuju

I really wanted to eat Zhajiangmian and worked on the recipe all summer. After a lot of experimentation, I was finally able to arrive at something I could be confident in. I use three servings of noodles to share between my husband and I, and use leftover sauce for udon noodles, somen noodles and over rice for easy lunches.I strongly recommend fresh noodles. (I used steamed noodles since it was on sale) It's troublesome but frying shredded green onions with paper towels makes a difference. I love thickened sauces, so I use 2 tablespoons of starch and 4 tablespoons of water for the slurry. Please adjust the thickness as you like. Recipe by Madamupuko

I had a lot of Japanese leek and ground meat in the refrigerator.Use a deep-flavored miso such as red miso. If you want even more flavor, use sesame oil to stir fry. The udon noodles can be hot or cold. For 2 servings. Recipe by Aminya

I had some leftover meat sauce from last night, and I really wanted to eat zhajiangmian. (^^;;So I tried this remake!I don't have any hints for you! Use whatever meat sauce and miso you have at home. (*^^*) Please try to come up with your own homemade flavor! Recipe by Mi-topai mama

I love tofu and Chinese chives.Add the flavoring ingredients all at once while cooking over medium heat. This way the dish won't get too watery and will be cooked in a short amount of time. I've made the seasoning subtle to bring out the flavor of the tofu, so please adjust the salt to your taste. For 4 servings. Recipe by LaLaHappy1

Instead of a boring salt & pepper ground beef meal prep, do a Mapo tofu meal prep instead!

I wanted to make a healthy version of my favorite jijimi.The tiny sakura shrimp give great flavor to these pancakes.Please adjust the amount of flour depending on how watery the tofu is. For 1 large or 6 small pancakes. Recipe by Lecreuset

When I made jia chian dofu some time ago, I loved the crispy outside and the deep flavor of the tofu contrasting with the creamy soft insides.I wanted to try Nagatanien's "Mapo Cellophane Noodles" with tofu, so I came up with this dish!The tofu should be drained well, but if you drain it so much that it's too dry and mealy it won't taste great, so just drain enough so that it won't fall apart during cooking. I used silken tofu this time, but it's fine with firm tofu too.Nagatanien's tasty "Mapo Cellophane Noodles" brings out the flavor of the tofu.This is a light tasting dish. Recipe by Yumipiyon

Thank you for taking a look at my recipe.I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too.These are low in calories, have no added oil and are good for you.It's important to drain the tofu well to start.I made them bigger than the usual shumai dumplings.I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30.These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa

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