Low-Carb Crispy Koya Dofu Snack

Name: Low-Carb Crispy Koya Dofu Snack
Yield: 6 servings
Cuisine: American
Ingredients: 2 large pieces - about 36 grams Koya dofu; 40 grams Salted butter; 25 to 30 grams Lakanto S artificial sweetener (or sugar)

cookpad.japan @cookpad_jp

I'm a fan of Kinu's, which I referred to to come up with this recipe. I made this with large pieces of koya dofu. The drawbacks to this recipe are that the pieces don't cook evenly (some are crispy and some are still soft), and there's a little crumbliness in your mouth when you eat them.

You can use margarine instead of butter. You can use margarine straight out of the refrigerator. When I tried substituting 10% of the butter with shortening, more pieces turned out crispy. You may choose to do that also.
The softer pieces taste a bit like fried bread. I like those pieces as-is so I don't do Step 11 myself. For 1 oven baking sheet worth. Recipe by Mrs. ookara

cookpad.japan @cookpad_jp

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Ingredients

6 servings

2 largepieces - about 36 grams Koya dofu
40 gramsSalted butter
25to 30 grams Lakanto S artificial sweetener (or sugar)

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Steps

1

Preliminaries: Return the butter to room temperature. Rehydrate the koya dofu in plenty of water. (They should be completely saturated with water, so leave them to soak for 10 to 15 minutes.)
2

Start preheating the oven to 180°C. Press down on the koya dofu to squeeze out the water. Cut into half lengthwise, then slice about 3 mm thick.
3

Place 2 sheets of paper towels in a plastic bag, and place the sliced koya dofu on them. Press them lightly with your hands over the bag. When the paper towels have absorbed a lot of moisture, take them out.
4

Put the well softened butter (you should be able to press down through it with a finger) into the bag. Squeeze over the bag to distribute the butter evenly.
5

Empty out the contents of the bag into a large shallow tray or similar large container. Coat each piece on both sides with the Lakanto S.
6

Line the pieces on a kitchen parchment paper lined baking sheet, leaving space between each piece.
7

Since the koya dofu slices are squeezed after being sliced thinly, some will break... line those up on the edges.
8

Bake in a 180°C oven, on the middle rack if possible, for about 15 minutes. Look for the pieces to start turning golden brown. Adjust the cooking time accordingly.
9

Turn off the heat, and leave the oven door slightly open for about 5 minutes, to evaporate the moisture. (I stuck an oven mitt in the door to keep it ajar in the photo.)
10

Place the whole baking sheet on a cooling rack to cool it down a bit. Most of the pieces will turn hard and crispy when cool, but some will stay soft.
11

Microwave the soft pieces for 30 seconds at 600W. If they remain soft after cooling, microwave again.
12

The snacks will have a crispy texture. If you leave them out you won't be able to stop eating them.
13

The snacks soften if they absorb any moisture, so finish them as soon as possible, or freeze them. When you freeze them they have a different crunchy texture, so I recommend it.
14

The ingredients I used: Misuzu brand koya dofu
15

Yukijirushi brant salted butter. (I used salted butter because I thought a little salt wakes up the flavor a bit.)
16

Addendum: In Step 4, if the butter doesn't coat the pieces properly, they'll have an uneven finish. The 3 pieces on the left in the photo are examples of that.
17

If you add sweetener or sugar in Step 4, the butter won't stick to the koya dofu and will remain in the bag. So, it's best to add the sweetener in Step 5.
18

If you are using sugar, bake the pieces for a shorter time while keeping an eye on them. They burn easier than ones with artificial sweetener.