Tofu is a bit of a love-it-or-hate-it thing outside of Asia. But in Japan, it’s just an ordinary ingredient used in all kinds of dishes. That’s why there are so many dishes made with tofu. In this roundup, I’ll introduce 10 delicious Japanese recipes using tofu.
1. Agedashi Tofu
Crispy, golden cubes of tofu floating in a savory dashi broth—that’s agedashi tofu for you. For me, this beloved Japanese dish is the king of tofu preparations! I’ve fine-tuned this recipe to bring you restaurant-quality results at home.
My version is all about perfecting two key elements: the ultra-crispy batter and a rich, umami-packed dashi. It’s a great appetizer or side dish for anyone looking to try Japanese cuisine beyond sushi. Tofu skeptics, you’re in for a surprise!
2. Cold Tofu (Hiyayakko)
Hiyayakko is the perfect example of Japanese simplicity: cold, silky tofu with a mix of toppings. It’s a dish that shows that sometimes, less is more.
I’ve taken this canvas of cool, creamy tofu and run with it, exploring all the different ways it can be used. With 15 different topping combinations, from traditional to trendy, there’s a Hiyayakko to suit every taste.
3. Hot Tofu (Yudofu)
Hiyayakko, step aside—it’s time for yudofu to take center stage! This hearty, cozy dish is Japan’s go-to for beating the winter blues. Silky tofu cubes simmer gently in kombu-infused water, creating a soothing backdrop for bold flavors.
My take on this classic? A spicy sesame sauce that adds a subtle kick. It’s the perfect upgrade for those nights when you crave something cozy yet exciting.
4. Teriyaki Tofu Rice Bowl
Teriyaki Tofu Donburi is the ultimate plant-based rice bowl. Imagine crispy-yet-chewy tofu cubes glazed in authentic teriyaki sauce, nestled atop fluffy white rice. It’s a texture lover’s dream, with a flavor profile that might just outshine its meaty counterparts.
My version adds garlic for depth and a hint of chili oil for a kick. This isn’t your typical takeout teriyaki—it’s a gourmet take on comfort food that stays true to Japanese cooking techniques.
5. Pan Fried Tofu Steak
Tofu Steak: a tasty combination of bean curd and a buttery, crispy indulgence. This clever dish transforms firm tofu into a satisfying, steak-like experience. The secret? A golden crust from potato starch and a sizzle in the pan!
But the real showstopper is my homemade sauce. It’s a take on teriyaki—think soy sauce, mirin, and sake, with a kick of ginger and garlic. What did I end up with? It’s a flavor bomb that’ll make you forget you’re eating health food!
6. Tofu Gyoza
Let me introduce you to Tofu Gyoza, the plant-based rebel in the dumpling world. These little pockets of joy swap out pork for tofu, creating a lighter, equally delicious alternative to the classic.
I’ve tweaked and tested this recipe over and over, getting the textures and flavors just right. The result is a gyoza that’s really satisfying, with a taste that might just convert die-hard meat lovers.
7. Miso Soup
Miso soup with tofu is more than just a side dish. This umami-rich broth, studded with silky tofu cubes, is a staple in Japanese cuisine. I’m a firm believer that tofu belongs in miso soup, adding a subtle creaminess that perfectly balances the savory miso.
My version sticks to tradition but adds a little something extra. It’s a recipe you’ll come back to again and again, whether you’re in a hurry or just want something comforting. It’s perfect for busy professionals who want a taste of Japan in their everyday meals.
8. Niku Dofu
Niku Dofu is a dish where tofu is the star of the show instead of beef. It’s a Kyoto specialty that combines silky tofu with thin slices of beef in a sweet-savory broth. It’s like sukiyaki, but with a more relaxed vibe.
My version swaps traditional kujo negi for yellow onions, making it accessible without sacrificing flavor.
9. Mabo Dofu
Mabo Dofu is the unsung hero of Japanese home cooking. This mild Japanese take on the Chinese classic combines silky tofu and savory ground pork in a thick, lightly spiced sauce. It’s comfort food at its finest. In fact, it’s so popular that you’ll even find it on school lunch trays across Japan.
My version is all about that homestyle comfort, taking it down a notch and adding a little sweetness. Don’t be fooled by its simplicity—this dish packs a flavorful punch that’ll keep you coming back for more.
10. Goya Champuru
Goya Champuru is a dish where bitter melon meets island charm. This Okinawan staple takes the polarizing goya and turns it into a delightful stir-fry, mellowing its bite with creamy tofu and fluffy eggs.
My version stays true to its roots while making it accessible to all. I’ve tweaked the prep to tame goya’s bitterness without losing its unique flavor.
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