Spongy tofu (in a good way)

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!

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1 Comment

  1. […] wrote about koyadofu (or koyadoufu or こうやどうふ) a while back—it’s dried tofu that can be […]

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