Simmered Koyadofu (Freeze Dried Tofu)
Simmered Koyadofu (Freeze Dried Tofu)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, simmered koyadofu (freeze dried tofu). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Simmered Koyadofu (Freeze Dried Tofu) is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Simmered Koyadofu (Freeze Dried Tofu) is something that I’ve loved my entire life. They’re nice and they look wonderful.

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.

To begin with this recipe, we must first prepare a few ingredients. You can have simmered koyadofu (freeze dried tofu) using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Simmered Koyadofu (Freeze Dried Tofu):
  1. Prepare 4 pieces (about 65g) koyadofu (freeze dried tofu)
  2. Take 600 ml niboshi dashi (soak niboshi in water before cooking overnight) *
  3. Take 2 g katsuobushi/dried bonito flakes (put it in a tea bag) *
  4. Prepare 3 Tbsp sugar *
  5. Make ready 1 Tbsp mirin *
  6. Make ready 1 Tbsp soy sauce *
  7. Take 1 tsp salt *
  8. Take 1 bunch spinach (optional)

Simmered Koya Dofu (Freeze-Dried Tofu) with Vegetables (Fukume-Ni). Trova immagini stock HD a tema Simmered Koyadofu Freezedried Bean Curd Side e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. Simmered Koya-dofu (freeze-dried bean curd) as a side dish in Japan. Kouya dofu is freeze dried tofu.

Steps to make Simmered Koyadofu (Freeze Dried Tofu):
  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.

It's a long lasting pantry staple of most Japanese households. Usually, kouya dofu is used by reconstituting it first. 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. The koyadofu (freeze-dried tofu) were so juicy!

So that is going to wrap this up for this exceptional food simmered koyadofu (freeze dried tofu) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!