Kōya Dōfu Soboro

Name: Kōya Dōfu Soboro
Yield: 2 servings
Cuisine: British
Ingredients: 60 g Dry Kōya Dōfu; 1/2 cup Dashi Stock *OR 1/2 cup Water and 1/4 teaspoon Dashi Powder; 1 teaspoon Oil *Today I used Canola Oil; 1 tablespoon Sugar; 2 tablespoons Soy Sauce; 2 tablespoons Mirin; 1 small piece Ginger *grated

Hiroko Liston @hirokoliston

Melbourne, Australia

Tofu is an excellent plant-based protein. Kōya Dōfu (Freeze-dried Tofu) has meat-like texture and it is a good meat substitute. Today I cooked finely chopped Kōya Dōfu in the same way as ‘Chicken Soboro’. However, you can’t cook in exactly same way because Kōya Dōfu is very dry. You need to add Dashi Stock.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

60 gDry Kōya Dōfu
1/2 cupDashi Stock *OR 1/2 cup Water and 1/4 teaspoon Dashi Powder
1 teaspoonOil *Today I used Canola Oil
1 tablespoonSugar
2 tablespoonsSoy Sauce
2 tablespoonsMirin
1small piece Ginger *grated

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Steps

1

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.
2

Once softened, press them to remove excess water. Finely chop up using a knife OR food processor.
3

Place all the other ingredients in a large saucepan and bring to the simmer over medium heat. Add Kōya Dōfu and cook, stirring occasionally, until the liquid is gone. Once you don’t see any liquid at the bottom of the saucepan, keep cooking, stirring frequently, for 2-3 more minutes.
4

Enjoy with freshly cooked rice.
5

*Note: Today I made it into a rice bowl dish. I covered the rice with this Kōya Dōfu Soboro, scrambled Egg and Peas that is seasoned with Soy Sauce. Spinach ‘Goma-ae’, Stir-fried Green Vegetables such as Bok Choy or Beans, or Boiled Broccoli would be also good.