Homemade Koya Freeze-Dried Tofu
Homemade Koya Freeze-Dried Tofu

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, homemade koya freeze-dried tofu. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Homemade Koya Freeze-Dried Tofu. I froze some tofu because its expiration date was approaching. The texture changed and it became a new ingredient. You can use either silk or firm tofu.

Homemade Koya Freeze-Dried Tofu is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Homemade Koya Freeze-Dried Tofu is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have homemade koya freeze-dried tofu using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Homemade Koya Freeze-Dried Tofu:
  1. Make ready 1 block Tofu (300 g)
  2. Make ready 1 Aburaage
  3. Prepare 1 tsp Dashi stock granules
  4. Make ready 1 tbsp Sake
  5. Get 1 tbsp Sugar (or mirin)
  6. Make ready 1 tbsp Soy sauce
  7. Prepare 1 Water

Immediately remove the kombu and stir in the bonito flakes. I've talked a little about kohya dofu or kouya dofu (高野豆腐）in the past, but I thought I'd describe it in detail so that I can refer back to it when I use this very versatile Japanese pantry staple in recipes. Kouya dofu is freeze dried tofu. It's a long lasting pantry staple of most Japanese households.

Instructions to make Homemade Koya Freeze-Dried Tofu:
  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).

Kouya dofu is freeze dried tofu. It's a long lasting pantry staple of most Japanese households. Leave it to the Japanese to make a good thing better. D., in a temple on Mount Koya, near Kyoto, a Buddhist monk began drying frozen tofu in a heated shed. This new "dried food" came to be known as koya dofu.

So that’s going to wrap this up with this special food homemade koya freeze-dried tofu recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!