I wanted to make ganmodoki ("mock duck" usually prepared with fish paste) with my drained tofu, and ended up with something completely different. So, this recipe was a product of a serendipitous accident.Make sure to drain the tofu well.The katakuriko can easily get lumpy, so take care to mix the batter well. Recipe by Wakamerucho

Crab is expensive, so I made tofu with imitation crab.Make sure to absorb the extra water from the tofu with a paper towel so that the flavor doesn't dilute.Cut the enoki mushrooms in lengths to match the shredded crab.This time I used Horikawa's "Alaskan Salad" crabsticks, and Fuji Food's "Chicken bouillon broth soup." Recipe by hitkat

This has been our family's favorite for a long time.Simple and delicious!Using tinned crab would be better but it is very expensive... we use the crab sticks instead and enjoy the taste of imitation crab (laugh).The water content of the type of tofu you use decides the taste.Don't forget to taste before adding the katakuriko mixture. If it is too bland add more salt.Tofu is very fragile. Move the frying pan around to mix the ingredients and your tofu will keep its shape. Recipe by Chokotaro

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie

My daughter loves mochi and dango. I usually make these with her!I think the shiratama becomes more chewy compared to when you knead them with water, and they won't become hard even after they've cooled down.I usually use silken tofu. Please adjust the amount since the water content of the tofu really depends on the brand!If you're not serving them immediately, add about 1 teaspoon sugar to knead. This prevents the shiratama from hardening. Recipe by Mikko*mikko

One day I came home late from work, and stared at a tofu that was in the fridge. And I was like, "What can I make from this? Deep fried tofu? I can't be bothered with deep frying... so can I make something simple?" So I make this, and it was amazingly delicious. So it's now become a family favorite for when we need one extra dish on the dining table.Work quickly once you add the mentsuyu!!You can just eyeball the ingredient quantities! Recipe by Kuiishinbouneko

I wanted to make some savory snacks for my kids. I only had 300 gr of tofu block and I had to stretch that to accommodate my kids' appetite! Kids love this snack and they requested me to put it in our family's recipe book.

I found some lightly flavored dishes such as horse sashimi, sashimi, nizuke...dishes with simple tastes like that at a tasty Japanese restaurant in Fukuoka's Harukichi District. You could tell that the owner put a lot of love into their dishes. Who would've thought there could be a restaurant like this? Their homemade tofu was really delicious, so I tried my hand at reproducing the same dish through trial and error.Make sure to well-knead and stir it after removing it from the heat to make it smooth.Make it smooth by turning the heat on and off so that t doesn't cook in one go, while kneading and stirring. Recipe by s.midori

This recipe uses silken tofu that has been drained of water. It's coated in katakuriko, panfried, and covered in sauce. The texture of the tofu is thick and creamy,but it's still silky and pudding-like. This dish packs a punch and is delicious.Make sure to drain the tofu very well. The more you drain it, the less likely it is to fall apart while cooking.When coating the tofu with katakuriko, the tofu may fall apart so be careful. However, since it is coated with the katakuriko, the tofu sticks together again when you pan fry it anyway . For young children or people who don't like spicy food, reduce the amount of gochujang and add some ketchup. Recipe by pegupepepe

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

I wanted to eat tofu in a different way than I usually do, so I thought this up. I mixed my favorite ketchup with vinegar, and was able to come up with this mild sweet and sour ketchup sauce.1) When not using honey for the sauce, a tablespoon of sugar should suffice.2) Make sure to thoroughly drain the tofu. If you want to sweeten it, add sugar in 1/2 tablespoon intervals to taste. When you mix in the water, this is useful because the water from the tofu will drain out and mix with the ankake.3) I used a small 200g package of firm tofu. You can use silken tofu, but be aware that it breaks apart easily. Recipe by MilkLove

This tofu cake recipe was chosen to enter a cooking contest.I think the reason why it was chosen is because it is an easy and delicious recipe.Everybody can make this cake without fail.At Step 1: Mixing the tofu and egg well until they becomes smooth makes a fluffy cake with no lumps.Keeping the excess water from the tofu instead of draining it helps the dough stick together.This cake is healthy but filling, so this is a perfect diet cake. Recipe by Tomotomasa