Kōya Dōfu, Japanese freeze-dried Tofu, looks like a very dried sponge. You need to rehydrate before cooking. The most popular cooking method is simmering in seasoned Dashi Stock. However, you can cook it as you like. Today I pan-fried it. The texture of Kōya Dōfu is so unique. It is similar to meat.

Makes

2 Servings

Ingredients

3 pieces Dry Kōya Dōfu *about 50g
1 Egg
1 tablespoon Oil for cooking *I used Sesame Oil
6 tablespoons (90ml) Water
1 teaspoon Potato Starch
Finely chopped Spring Onion
Toasted Sesame Seeds

Sauce
1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Sugar
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 teaspoon Toban Djan (Chilli Bean Sauce), Sriracha, etc. *OR Chilli Flakes as required

Method
  1. Soften the Dry Kōya Dōfu according to the instruction on the package, but the common method is soaking them in warm water. Place warm water in a baking dish or something similar, place Dry Kōya Dōfu, and allow to soak for 5 to 10 minutes OR until soft.
  2. Combine all the ingredients of the Sauce in a small bowl. In a separate small bowl, whisk Egg, add 1 tablespoon Sauce, and mix well. To the remaining Sauce, add Water and Potato Starch, and mix well.
  3. When Kōya Dōfu pieces are softened, gently press them to remove water as much as you can. Cut into the size that is easy to eat. For the above photo, I cut each piece in half, then slice in half horizontally. For the photo below, I cut each piece into 4 squares. Place them in the emptied dish.
  4. Pour the Egg mixture over the prepared Kōya Dōfu pieces. As the Egg mixture will instantly soak into the Kōya Dōfu, pour it carefully so that all pieces will soak evenly.
  5. Heat Oil in a frying pan over medium heat, cook Kōya Dōfu until both sides are nicely browned. Mix the Sauce well, pour it over, and cook, turning over the Kōya Dōfu pieces, until the Sauce is thickened. Sprinkle with finely chopped Spring Onion and some Toasted Sesame seeds. It’s a good idea to make this dish into rice bowl.