Homemade Koya Freeze-Dried Tofu

I froze some tofu because its expiration date was approaching.
The texture changed and it became a new ingredient.
You can use either silk or firm tofu. It's up to you.
If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin
Homemade Koya Freeze-Dried Tofu
I froze some tofu because its expiration date was approaching.
The texture changed and it became a new ingredient.
You can use either silk or firm tofu. It's up to you.
If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin
Steps
- 1
Place the packaged tofu as is into the freezer.
- 2
Thaw Step 1 and drain the liquid, being careful not to break it apart.
- 3
Cut Step 2 into bite-sized pieces. (In the photo, I sliced the tofu thinly.) Cut the aburaage into 3 mm wide strips.
- 4
Put the dashi granules, sake, sugar, soy sauce, and water into a pot and bring to a boil. Once boiling, place the tofu.
- 5
Simmer for 4-5 minutes on medium-low heat. Flip them over and simmer for another 3 minutes. Be careful not to let it come to a full boil.
- 6
Lastly, scatter with the aburaage and simmer for 1 minute to finish. Cover with a lid until they have cooled (to allow the flavors to meld).
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