Simmered Koyadofu (Freeze Dried Tofu)
Koyadofu is a common dish in vegetarian temple cuisine (shojin ryori). It is also referred to as koridofu (frozen tofu) because of this freezing method. Once rehydrated, it has a spongy texture and soaks up whatever soup or sauce it is placed in.
Simmered Koyadofu (Freeze Dried Tofu)
Koyadofu is a common dish in vegetarian temple cuisine (shojin ryori). It is also referred to as koridofu (frozen tofu) because of this freezing method. Once rehydrated, it has a spongy texture and soaks up whatever soup or sauce it is placed in.
Open in Cookpad AppSteps
- 1
Put the * ingredients in a medium-sized pot and bring to a simmer, then turn the heat to medium. Put koyadofu in it, and simmer until a little liquid is left (for 10 ~ 15 minutes).
- 2
Top with spinach to finish. ※ optional
- 3
★ For your reference:
Use the perfect size pot (or pan) when you place koyadofu, otherwise they can loose their shapes.
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