Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, simple simmered koya dofu (macrobiotic). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Simple Simmered Koya Dofu (Macrobiotic). I'm a little into macrobiotic cuisine these days. I like to add konnyaku to add volume. Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round.
Simple Simmered Koya Dofu (Macrobiotic) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Simple Simmered Koya Dofu (Macrobiotic) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook simple simmered koya dofu (macrobiotic) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Simple Simmered Koya Dofu (Macrobiotic):
- Get 2 blocks Koya dofu (freeze-dried tofu)
- Get 1/4 Carrot
- Prepare 4 Dried shiitake mushrooms
- Make ready 1/2 block Konnyaku (boiled)
- Take 4 Green beans, string beans, or your choice of beans
- Take 1 tbsp A- Soy sauce
- Make ready 1 tsp A- Sugar (preferably beet sugar)
Similar products can be found at Asian Grocery stores. You need to soak it in warm water before use. Koyadofu is dried preserved food made by freezing tofu, aging at low temperature, and then drying. Since it's made from tofu, it's soybean products and known for its high nutritional value such as protein, calcium and dietary fiber.
Instructions to make Simple Simmered Koya Dofu (Macrobiotic):
- Soak the koya dofu until just soft enough to cut, then cut into desired sizes. Soak the dried shiitake in 2 cups of water to reconstitute. Chop the other ingredients into bite-sized pieces.
- In a pot, boil the shiitake, 2 cups of soaking liquid, carrot, and konnyaku until tender.
- Add the koya dofu and the A ingredients and simmer until the liquid boils down.
- Add green beans parboiled in salt water.
Koyadofu is dried preserved food made by freezing tofu, aging at low temperature, and then drying. Since it's made from tofu, it's soybean products and known for its high nutritional value such as protein, calcium and dietary fiber. When you cook it, it's required to soak in the water, and becomes like a sponge. Steps Mix the ○ seasoning ingredients along with the ginger, and garlic. I usually do this before going to bed, and cook it the next morning.
So that’s going to wrap it up for this exceptional food simple simmered koya dofu (macrobiotic) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
