‘Kōya Dōfu’ is freeze-dried Tofu, originated in the mid 16th century in Japan. It is still a very popular food. It looks like a hard dried sponge and you can find at Japanese grocery stores. Similar products can be found at Asian Grocery stores. You need to soak it in warm water before use. This ‘Simmered Kōya Dōfu’ is the most popular way to cook it.
About 120g Dried Kōya Dōfu
*This is what I used. It is already cut into smaller pieces.
Additional Vegetables *e.g. Snow Peas, Sugar Snap Peas, Carrot (pre-cooked), etc.
400ml Dashi Stock *OR 400ml Water and 1 teaspoon Dashi Powder
1 tablespoon Sake (Rice Wine)
1 tablespoon Mirin
1/2 teaspoon Salt
2 tablespoons Sugar
1 tablespoon Soy Sauce
- You should 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. If large, cut into the size that is easy to eat.
- Place the soup ingredients in a large saucepan. Saltiness and sweetness of the soup depend on your taste, but traditionally Kōya Dōfu is seasoned fairly sweet.
- Bring the soup to the simmer. Add Kōya Dōfu to the simmering soup, in a single layer if possible, and cook for 8 to 10 minutes. Today I added Snow Peas at the end of cooking process and cooked for 1 minute.