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

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 combined tofu, which I always have in the refrigerator, with cheap and healthy bean sprouts.We ate this at the end of the month and it got rave reviews.When you're heating up the tofu or adding the bean sprouts, you shouldn't let it boil. For 2-3 servings. Recipe by Kyoku

Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture!For the sesame paste, you can use either white or black sesame. Recipe by Yunko

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 :)

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

I dreamed this up to make a delicious proteiny breakfast for my food-allergy kid, but won over the carnivorous don't-feed-me-rabbit-food husband as well. Easy to do a batch and freeze a bunch.

Saw it on tiktok, made it and loved it!

Easy to prep and easy to cook!Cook & Prep time: 40 minsServing: 4-5

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