Recipe: Yummy Homemade Koya Freeze-Dried Tofu

Recipe: Yummy Homemade Koya Freeze-Dried Tofu Delicious, fresh and tasty.

Homemade Koya Freeze-Dried Tofu. Place over low heat and bring to a simmer. Immediately remove the kombu and stir in the bonito flakes. Koya-Tofu(freeze-dried tofu) and Vegetable Stir Fry.

Koya-Tofu(freeze-dried tofu) and Vegetable Stir Fry Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans.

Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu!

To me, agedashi dofu has to be soft on the inside, crispy on the outside, so it calls for using silken or kinugoshi dofu.

You can have Homemade Koya Freeze-Dried Tofu using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Homemade Koya Freeze-Dried Tofu

1. It’s 1 block of Tofu (300 g).

2. It’s 1 of Aburaage.

3. You need 1 tsp of Dashi stock granules.

4. You need 1 tbsp of Sake.

5. It’s 1 tbsp of Sugar (or mirin).

6. Prepare 1 tbsp of Soy sauce.

7. It’s 1 of Water.

If you use kouya dofu, it would be more in the nature of tofu nuggets like these (which are not deep fried but panfried, but are crispy-ish on the outside nevertheless) or these mochi nuggets.

If you are using kouya dofu as a filler for meat or fish mixes.

Showing how to make traditional juicy sweet Koya-Tofu using the microwave..

It is shelf-stable and doesn't need refrigeration.

Homemade Koya Freeze-Dried Tofu step by step

1. Place the packaged tofu as is into the freezer..

2. Thaw Step 1 and drain the liquid, being careful not to break it apart..

3. Cut Step 2 into bite-sized pieces. (In the photo, I sliced the tofu thinly.) Cut the aburaage into 3 mm wide strips..

4. Put the dashi granules, sake, sugar, soy sauce, and water into a pot and bring to a boil. Once boiling, place the tofu..

5. Simmer for 4-5 minutes on medium-low heat. Flip them over and simmer for another 3 minutes. Be careful not to let it come to a full boil..

6. Lastly, scatter with the aburaage and simmer for 1 minute to finish. Cover with a lid until they have cooled (to allow the flavors to meld)..

It is probably better thought of as "dried-frozen", rather than freeze-dried tofu.

It swells to twice its size when rehydrated.

Commercial brands usually have an expander added to the tofu while it is being made, which helps it to soften up better.

Rehydrating Freeze-Dried Tofu (Koya-Dofu) It is said that freeze-dried tofu was originally made with the aid of the bitter cold winter wind.

The freezing and drying effects of the wind served to remove the moisture.