Koyadofu Nimono
Traditional Japanese simmered freeze-dried tofu with dashi
Ingredients
Instructions
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Rehydrate the tofuPlace the koyadofu in a large bowl and cover with water. Allow to rehydrate for about 10 minutes until soft. Once soft, gently squeeze out excess water without breaking the tofu. Cut each piece into 4 triangles or smaller squares.
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Prepare the cooking liquidIn a medium pot, combine dashi stock, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar completely.
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Add vegetables and tofuAdd the carrots to the simmering liquid and cook for 3 minutes. Then add the rehydrated koyadofu and shiitake mushrooms. Reduce heat to low and simmer for 15 minutes, occasionally spooning the cooking liquid over the ingredients.
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Finish the dishAdd the snow peas and continue to simmer for 2 minutes until they're bright green but still crisp. The tofu should have absorbed much of the flavorful broth by now.
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ServeCarefully transfer the simmered koyadofu and vegetables to individual serving bowls. Pour some of the cooking liquid over each portion. Garnish with julienned ginger and sliced green onions.
Nutritional Information
180
Calories
per serving
12
Protein
g per serving
18
Carbohydrates
g per serving
7
Total Fat
g per serving
1
Saturated Fat
g per serving
4
Fiber
g per serving
8
Sugar
g per serving
750
Sodium
mg per serving
15
Vitamin C
% DV per serving
10
Iron
% DV per serving
Koyadofu Nimono is Also Known As
Koya Dofu, Freeze-dried Tofu Stew, Kōya-dōfu, Koyadofu no Nimono or Frozen Tofu Braise
