Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kouya-tofu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
To me, agedashi dofu has to be soft on the inside, crispy on the outside, so it calls for using silken or kinugoshi dofu. If you use kouya dofu, it would be more in the nature of tofu nuggets like these (which are not deep fried but panfried, but are crispy-ish on the outside nevertheless) or these mochi nuggets. If you are using kouya dofu as a filler for meat or fish mixes.
Kouya-tofu is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Kouya-tofu is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kouya-tofu using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kouya-tofu:
- Take 3 freeze dry tofu
- Prepare 1/2 carrot
- Get 1/4 cup peas
- Get 3 dry shiitake mushrooms
- Get 300 ml bonito dashi soup
- Take 2 tbsp brown sugar
- Take 2 tbsp millin
- Get 1/4 tsp salt
- Get 1 tbsp soy sauce
My mother-in-law made this soup in winter and it's so tasty. It is shelf-stable and doesn't need refrigeration. It is probably better thought of as "dried-frozen", rather than freeze-dried tofu. It swells to twice its size when rehydrated.
Steps to make Kouya-tofu:
- Soak tofu in water for 5mins. and drain water and squeeze tofu gently.
- Add dashi soup, whole dry shiitake and tofu in a sauce pan and simmer it for 10-15mins.
- Take cooked tofu out and cool down in half of the sauce. Cook cut carrot, sliced shiitake and peas with remaining sauce until the most of sauce is reduced.
- Serve with tofu and vegetable together.
- You can mix vegetables with steamed rice if you wish.
Commercial brands usually have an expander added to the tofu while it is being made, wh Make sure you use kouya tofu that doesn't have leavening agent in the ingredient list. Slice the koya tofu in half lengthwise, then cut into half widthwise. Combine the dashi soup stock and soy sauce, and simmer the kouya tofu in it to season. Boil down the dashi stock until it has completely evaporated. Since I was diagnosed with pre-diabetes back in July when I was hospitalized with a zombie bite, I've been fairly diligent in sticking to a low-carb diet.
So that’s going to wrap it up with this special food kouya-tofu recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
