Tofu paste with string beans

Since tofu sauce has a lot of nutrition, I wanted to optimize it even more while preparing the vegetables.Carefully press out all the excess water from the tofu.I avoided parboiling the spinach and carrots to preserve the nutrients as much as possible.If the taste is a bit weak, add a touch of miso. For 2 to 3 servings. Recipe by *Anna*

Even though there's nothing to it, it's one of our favorite shira-ae dishes.You could use firm or silken tofu.It's fine with just spinach, but the carrots add color to the dish.Substitute peanuts for the sesame seeds. Recipe by cafe-cafe

Adding tofu makes the meatballs very tender in texture. Adjust the amount of the chicken and tofu to your taste. And also you can put, for example, cheese, some vegetables like mushrooms, carrot, or herbs like shiso leaves in the meatballs. Enjoy your taste!

I froze some tofu because its expiration date was approaching.The texture changed and it became a new ingredient.You can use either silk or firm tofu. It's up to you.If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin

I wanted to use up tofu that was close to the expiration date. This didn't taste like tofu at all and it was delicious on rice.Try not to move the tofu in the pan until it's browned. The tofu will release a lot of moisture. After seasoning with mirin and soy sauce, stir to help the liquid evaporate. Be patient with cooking the tofu. Recipe by Naoluna

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

Unique tofu-flavored shaved ice with a rich sesame taste and a smooth, refreshing texture!Check out the ingredients here: https://www.farm-direct.com.tw/Home/Recipe/recipeInfo/id/242Tips1. You can also use regular tofu, but increase the amount of sesame powder; adjust the ingredient quantities, thickness, and seasoning to your liking.2. If it's too hard when taken out of the freezer, you can scrape it with a spoon to make shaved ice!FeedbackUnique tofu-flavored shaved ice with a rich sesame taste and a smooth, refreshing texture!

This tofu dressing also goes well with green leafy vegetables, green beans or seasonal vegetables. Adding for example, kamaboko, a kind of fish cake, or crispy bacon, tuna etc. gives the dish a deeper flavor. According to the size and moisture of tofu, adjust the taste.

This is very easy and will be a good side dish. And you can use this sauce for another dishes - for fried chicken, fried pork, fried tofu, salad... Adjust the sweetness and saltness to your taste.

This is an easy way of preparing tofu hamburger patties for a traditional macrobiotic diet.Make sure you the drain excess water from the tofu. Sauté the onion well as this brings out its sweet flavor. Recipe by Macrobi chef

Added Tofu to my favorite avocado and tomato salad.　with Japanese style sesame dressing. If you don't have time to drain the tofu, you can skip the process but eat it right away, or else, the water will come out of the tofu and dressing will get watery.

If there are tofu burgers, there should be tofu tsukune as well?Reduce the sauce as much as you like!When mixing up the tsukune mixture, if you don't want to use your hands, mash up the tofu first using a whisk, then mix the chicken and other ingredients using the measuring spoon you used!About 1/3 of the tofu will be left over, so use it for chilled tofu dishes, or add it to miso soup! Recipe by Chaaa

I don't know why but whenever I made dango in my hometown, I make it with tofu.While mixing tofu and shiratamako, the mixture will become moist.The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

This Asian Style Salad with Tofu is extremely healthy and delicious. The flavours of all the vegetables with a hint of soya sauce, garlic and dates syrup and the interesting texture and taste of tofu makes this salad truly unique and delectable. It is quick, easy to make and can be enjoyed by anyone and at any time of the day. If you think healthy food doesn’t taste good, this salad will make you think again!

is a different version.This miso flavored side dish goes perfectly with rice. Also try substituting spinach or other kinds of mushrooms.By thoroughly draining the excess water from the tofu in Step 1, you'll need less flour to bind the batter, which will make it taste even better. For 1 tofu block's worth. Recipe by Rola Love

I'm exploring the joys of microwave cooking.Approximate time in microwave: 4 minutes for spinach, 3 for carrots.Adjust cooking time to suit your particular oven. Recipe by Chibichibiaya

#GoldenApron23Cooking the string beans in boiling water with baking soda, and cooling them in ice water, will help the string beans to have a bright green color.

You could use silken or firm tofu. I like the soft texture of silken tofu and so I usually cook with silken.It's important to cook over high heat. Take care not to stir too much, otherwise the tofu cubes will crumble. Recipe by Muukun

I tried making this Japanese isobe-yaki with tofu instead of mochi as a diet-friendly food.The tofu that I use is heavy and firm so I don't need to drain the tofu. However, Japanese firm tofu is soft, so it might be easier to handle if the tofu is drained. I think it would taste good if you substituted the cheese with other things such as ham, tuna and mentaiko. However, the flavor of the melted cheese is really good, so I really recommend that you use it. Recipe by Spain

This is a variation of my "Simple! Tofu No-Bake Cheesecake".When you chill these desserts they will go a little hard. Some liquid will leak out of the tofu and settle on the top of the dessert so please try removing it before eating. These desserts don't keep for long so please eat them on the same day or morning after.This blancmange should taste rich thanks to the black sesame paste yet still retain a refreshing blancmange flavour. You can't really taste the tofu in this recipe. Recipe by Miyakojika

I wanted to eat some mapo eggplant but didn't have any ground meat! That's when I remembered that there's a method of cooking tofu so that it has the texture of ground meat, so I tried it out to in this version of mapo eggplant.User 4 or more cooking chopsticks held together to stir fry the tofu until it has the texture of ground meat. Adjust the amount of doubanjiang to taste. If you add some sancho pepper it becomes a dish for adults only.It's delicious just with eggplant and tofu, but I recommend adding carrots and bell peppers. For 2 to 3 servings. Recipe by yaburie

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

Today, I will share with you the secret of making the tofu crispy outside and soft inside. I will also show you how to make the garlicky soy sauce and chili sweet and sour sauce to enjoy the crispy fried tofu with.

I used healthy tofu in place of chicken for "oyakodon" (chicken & egg rice bowl).Since tofu has a lot of moisture, if the taste becomes diluted, add soy sauce for flavor. Don't cook the egg too much, so that it stays fluffy. It becomes even more delicious if you sprinkle with shichimi spice at the end. This is a light tofu dish, but if you use meat instead, it'll become a rich dish. Recipe by Cookie13

In my house we make ground meat soboro frequently. I wanted to make a healthier version of this.When you are draining the tofu, be sure to mash it up as well.That way you can get rid of more moisture.When you are stir frying the tofu, be sure to cook it till the liquid evaporates.The more finely you crumble the tofu, the more it'll resemble soboro. Recipe by 244gau!

This dish is a perfect with cooked rice.You can drain the tofu before cooking, but if it's too much work just add the tofu and evaporate the water during cooking. Add the beaten egg at the end. It will coat everything and the dish will have a fluffy light texture. Recipe by Nikonikopu-san

Before I got married I used to use a commercial mapo tofu mix, but it's surprisingly easy to make this dish from scratch!I used onion instead of leek or green onion since I usually have onion on hand. By combining the regular miso we have in house with doubanjiang and sesame oil, it turns into an authentic Chinese! Delicious even without tianmianjiang.You don't need to drain the water from the tofu. Just cut it up and add to the pan.Once you've put in the tofu, coat it with the sauce by shaking the frying pan so as not to crush the tofu. If you stir fry the onion very well, it will become sweeter. For 3 servings. Recipe by moj

I really wanted to use Szechuan pepper.Adjust the amount of water depending on the water content of the tofu. If you let the tofu boil, the texture will change for the worse, so be careful. If the tofu falls apart while you're stir-frying it, it's not a problem. The ginger juice added at the end brings the flavors together. You can use dried shrimp instead of the canned scallops. For 4 servings. Recipe by Asamato

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

This is a good way to eat tofu. Saute the tofu well, otherwise the excess amount of moisture comes out. It's also good to coat the tofu with the cornstarch or flour and then sear them. Adjust the taste that you like and enjoy!