Kōya Dōfu is freeze-dried Tofu. They say it originated in the mid 16th century in Japan. It is still popular and a variety of Kōya Dōfu products are available. In Melbourne where I live, you can find it at Japanese grocery stores. Kōya Dōfu is like a hard dried sponge and it is very easy to prepare. Just add it to your favourite soup, so that it will suck up the soup and get soft. Today I cooked Pot-au-feu style soup with Vegetables cut into chunky pieces. When the soup is nearly done, I added Kōya Dōfu and simmered for 5 minutes. This is a very nutritious 100% Vegan soup.
1 tablespoon Olive Oil *OR Oil of your choice
1 clove Garlic *finely chopped
2-3 leaves Cabbage
Additional Vegetables: Today I added some Cauliflower. You can add Daikon, Turnip, Celery, Capsicum, Broccoli, Zucchini, etc.
1/4 cup White Wine OR Sake (Rice Wine) *optional
4 cups Vegetable Stock *OR Stock of your choice
1 Bay Leaf
Salt & Pepper
50 to 60g Dry Kōya Dōfu
Finely chopped Parsley
- Cut all Vegetables in chunky bite-size pieces.
- Heat Oil and Garlic in a pot over medium low heat. When aromatic, add Onion and Carrot, and other Vegetables that require same length of cooking time, and stir.
- Then add Cabbage, Potato and Cauliflower, and stir. You also need to add other Vegetables that can be cooked relatively quickly. Add Wine, Stock and Bay Leaf, and bring to the boil.
- Cover with a lid and simmer until Vegetables are soft. Season with Salt & Pepper.
- Place Dry Kōya Dōfu on a cutting board, pour a small amount of soup over, so that Kōya Dōfu instantly softens. Cut into bite-size and add to the soup. Cover with the lid and simmer for 5 minutes.
- Sprinkle with some finely chopped Parsley and extra Pepper if you like, and enjoy.
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