Recipe: Yummy Simmered Koyadofu (Freeze Dried Tofu)

Violet Sanchez
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Recipe: Yummy Simmered Koyadofu (Freeze Dried Tofu)
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Recipe: Yummy Simmered Koyadofu (Freeze Dried Tofu) Delicious, fresh and tasty.

Simmered Koyadofu (Freeze Dried Tofu). Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round. You can prepare ahead of time and serve it chilled, hot, or room temperature. Koyadofu (高野豆腐) or freeze-dried tofu is a common pantry staple you can always find in the Japanese kitchen.

It is also referred to as koridofu (frozen tofu) because of this freezing method.

Once rehydrated, it has a spongy texture and soaks up whatever soup or sauce it is.

Koyadofu no Age-ni (Deep-Fried and Simmered Koyadofu) Recipe.

You can have Simmered Koyadofu (Freeze Dried Tofu) using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Simmered Koyadofu (Freeze Dried Tofu)

  1. It’s 4 pieces of (about 65g) koyadofu (freeze dried tofu).

  2. Prepare 600 ml of niboshi dashi (soak niboshi in water before cooking overnight) *.

  3. Prepare 2 g of katsuobushi/dried bonito flakes (put it in a tea bag) *.

  4. Prepare 3 Tbsp of sugar *.

  5. You need 1 Tbsp of mirin *.

  6. Prepare 1 Tbsp of soy sauce *.

  7. It’s 1 tsp of salt *.

  8. Prepare 1 of bunch spinach (optional).

Rehydrated freeze-dried tofu simmered in a sweet and rich in umami dashi stock.

This dish is a feast of Japanese flavours and textures.

Continuing my research on Japanese cuisine.

But besides this, there are a huge number of less popular but absolutely delicious dishes in Japanese cuisine.

Simmered Koyadofu (Freeze Dried Tofu) step by step

  1. Put the * ingredients in a medium-sized pot and bring to a simmer, then turn the heat to medium. Put koyadofu in it, and simmer until a little liquid is left (for 10 ~ 15 minutes)..

  2. Top with spinach to finish. ※ optional.

  3. ★ For your reference: Use the perfect size pot (or pan) when you place koyadofu, otherwise they can loose their shapes..

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery.

It is made of soy, coagulants, and baking soda.

It looks like a hard sponge and needs to be soaked before use.

It is mainly used in stews and soups.

Koyadofu no fukumeni / freeze-dried tofu simmered in light broth Koyadofu freeze-dried tofu releases the broth in your mouth as you bite in.