‘Kōya Dōfu’ is freeze-dried Tofu, originated in the mid 16th century Japan. It looks like a hard dried sponge. Today I simmered it with Chicken and Vegetables in the soy sauce flavoured soup. If you are Vegan, omit Chicken and use plant-based soup stock. This is a very comforting dish to enjoy on a cold day like today.
Makes
4 Servings
Ingredients
About 100g (6 pieces) Dry Kōya Dōfu *1 & 1/2 pieces per serving
120g Chicken Fillets *cut into small pieces, OR use Chicken Mince
1 cupful sliced Vegetables and Asian Mushrooms *I used Carrot, Choy Sum, Snow Peas and Shimeji
1 teaspoon Sesame Oil
Salt & White Pepper
2 tablespoons Potato Starch *mixed with 2 tablespoons Water
Soup
2 cups Dashi Stock *OR 2 cups Water and 1 teaspoon Dashi Powder
*Note: You can use your favourite Stock such as Chicken Stock.
1/2 teaspoon Salt
2 tablespoons Mirin
1 tablespoon Soy Sauce
1 small piece Ginger *grated
Method
- 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.
- Once softened, gently press them to remove excess water. Cut into the size that is easy to eat. I cut each piece into 4 squares.
- Heat Sesame Oil in a large frying pan OR large saucepan over medium heat, cook Chicken and Carrot (and other vegetables that take longer time to to get cooked). Lightly season with Salt & White Pepper.
- Add all the Soup ingredients and Kōya Dōfu, and bring to the boil. Add remaining vegetables and mushrooms, cover with a lid, and simmer for 10 minutes or until all ingredients are cooked. *Note: Some vegetables, for example green leafy parts of Choy Sum, can get cooked very quickly. Add the vegetables accordingly.
- Remove the lid, mix Potato Starch and Water, then add the mixture gradually and evenly, as you keep stirring the ingredients, and stir until the Soup is thickened.
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