Easiest Way to Make Perfect Simmered Koyadofu (Freeze Dried Tofu)

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 today is produced from momen-dofu (firm tofu). You can cook Simmered Koyadofu (Freeze Dried Tofu) using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Simmered Koyadofu (Freeze Dried Tofu)

1. It's 4 pieces of (about 65g) koyadofu (freeze dried tofu).
2. You need 600 ml of niboshi dashi (soak niboshi in water before cooking overnight) *.
3. You need 2 g of katsuobushi/dried bonito flakes (put it in a tea bag) *.
4. It's 3 Tbsp of sugar *.
5. Prepare 1 Tbsp of mirin *.
6. Prepare 1 Tbsp of soy sauce *.
7. Prepare 1 tsp of salt *.
8. It's 1 of bunch spinach (optional).

The momen-dofu turns spongy when frozen and is then further dehydrated with heat. Eden Dried Tofu is from freshly made firm tofu using only whole, non GEO soybeans, and 'nigari', a high magnesium mineral salt used to coagulate soymilk into tofu. The tofu is made in the traditional manner used for centuries. Koyadofu to saishin no nibitashi / freeze-dried tofu and yu choy sum simmered in broth.

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..

Koyadofu's surface may be cool enough, but it might hold relatively hot water inside. First adding cold water to the soaking bowl or squeezing under running water may be a good idea.. Nibitashi is a general term for a vegetable side dish simmered in broth. Nobody knows who came up with koyadofu first, though it's certainly a traditional Japanese flavor that dates back to ancient times. It is also referred to as koridofu (frozen tofu) because of this freezing method.