Tofu

Simmered koya tofu (Koya tofu no fukumeni)

Published: October/21/2020

Simmered koya tofu (Koya tofu no fukumeni)

This recipe cooks Koya tofu (or shimi tofu) instead of regular tofu. Koya tofu has many small cavities inside, and when the soup enters these cavities, it produces a juicy taste and a unique texture than regular tofu.

Cooking time: 30 minutes

Serves: 4

Ingredients for Simmered koya tofu

  • Shiitake soup stock --- 300 ml
  • Sugar --- 2 table spoon
  • Salt --- 2 pinch
  • Soy source --- 1 table spoon
  • Mirin --- 2 table spoon
  • Sake --- 2 table spoon
  • Snap pea (Boiled with salt) --- 8
  • Fronzen Tofu (Koya tofu, Kori tofu) --- 4
  • Simmered shiitake --- 4
Ingredients for Simmered koya tofu

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Prepare tofu

Prepare  tofu

Remove the tofu from the freezer, defrost the tofu at room temperature and wash the tofu with water.

Drain the water in the tofu

Place the tofu on your hand and let the water out of the tofu.

Simmered koya tofu (Koya tofu no fukumeni)

Please be careful do not crush the tofu.

Cut the tofu

Cut the tofu into bite-sized pieces

2. Simmer the tofu

Simmer the tofu

Simmer the tofu on low heat with the prepared seasoning.

Simmered koya tofu (Koya tofu no fukumeni)

Put a piece of aluminum foil directly on the tofu to cover the tofu entirely.

The purpose of the Otoshibuta (drop lid) is "Keep the shape of food" and "To soak the taste of the soup evenly in the food"

Simmered koya tofu (Koya tofu no fukumeni)