Koyadoufu scramble

koyadoufu

I wrote about koyadofu (or koyadoufu or こうやどうふ) a while back—it’s dried tofu that can be re-hydrated.

We recently found some koyadofu at an Asian market and snatched it up.

To use this miraculous food, first soak the blocks in water for about 10-20 seconds, then gently squeeze out the water.

Here, Yusuke again combined it, cubed, with eggs.

He also included a leafy Chinese green in the scramble. I’m not 100% sure of the species, but I believe it is tsoi (or choy) sim (or sum). We frequently see it in grocery markets here, and it’s often one of the cheapest greens. The taste is similar to boy choy, but a bit heartier, like spinach. [Ergo, I tagged this post with both, because either could be substituted.]

Yusuke cooked the greens, koyadofu, and eggs in a frying pan, and then added tsuyu (soba sauce). (You can make your own tsuyu with soy sauce, mirin, and dashi.)

Typical Japanese!

Advertisements

Comments are closed.

%d bloggers like this: