This is the first time I’ve shown こうやどうふ (koyadofu) on this blog. It’s essentially freeze-dried tofu that can be re-hydrated for use in stir fries, soups, etc. I guess it could be Japanese astronaut food…except I think it’s pretty yummy. I sometimes take it in my lunch since I’m afraid of leaving regular tofu unrefrigerated when I’m at the gym before work. I just add some water and soy sauce or put it in soup. It is indeed spongy, which might turn some people off, but I quite like it.
You can see a picture of it “plain” here.
So for this dish, Yusuke began by soaking the koyadofu in water for about 10-20 seconds, then squeezed out all the water (fun!), and cut it into cubes.
He then boiled chopped snap peas for a few minutes with salt and then drained them.
He added back more water, plus:
- dashi
- soy sauce
- mirin
- sugar
- salt
Next came chopped green beans along with the koyadofu.
The next addition was thinly sliced abura-age (deep-fried tofu sheets).
He let everything simmer for a while. Finally, he poured in beaten eggs and let them cook briefly.
The mirin and sugar gave this a lovely sweetish taste balanced by the soy sauce, which the koyadofu soaks right up!