Recipe of Speedy Simmered Koyadofu (Freeze Dried Tofu)

Simmered Koyadofu (Freeze Dried Tofu) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Simmered Koyadofu (Freeze Dried Tofu)" recipe we have found until now. This will be really delicious.

Ingredients of Simmered Koyadofu (Freeze Dried Tofu)

1. It’s of (about 65g) koyadofu (freeze dried tofu).
2. You need of niboshi dashi (soak niboshi in water before cooking overnight) *.
3. Make ready of katsuobushi/dried bonito flakes (put it in a tea bag) *.
4. Make ready of sugar *.
5. Take of mirin *.
6. Make ready of soy sauce *.
7. Make ready of salt *.
8. It’s of bunch spinach (optional).

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.Koyadofu (高野豆腐) or freeze-dried tofu is a common pantry staple you can always find in the Japanese kitchen.When you're running out of fresh ingredients or desperately need one more dish to round up a meal, you can always reach out to Koyadofu!

Simmered Koyadofu (Freeze Dried Tofu) instructions

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..

Its only ingredient is the soybean.The proteins and fats of soy are readily absorbed from.Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round.

Japanese freeze-dried tofu, dashi, sake, mirin, soy sauce, sugar, salt, wheat glutens in the shape of flowers, shiitake mushrooms, green beans, peel of yuzu citron.Koyadofu is one of the Japanese cooking ingredients from old times.It's like a tender sponge having the flavor of the soy beans.Kouya dofu is freeze dried tofu.It's a long lasting pantry staple of most Japanese households.