Tofu

Frozen tofu (Koya tofu, Kori tofu)

Published: October/12/2020

Frozen tofu (Koya tofu, Kori tofu)

"Tofu Hyakuchin" is a cookbook about tofu published in 1782. This tofu cookbook became a bestseller and a pioneer of cookbooks in Japan. This frozen tofu is a dish that is also introduced in "Tofu Hyakuchin". This tofu dish is unfamiliar in Europe, but it is a common tofu dish for Japanese people. Frozen tofu (Kori dofu) is also known as Koya tofu. (There is a difference in how to make it)

Cooking time: 40 minutes

Serves: 4

Ingredients for frozen tofu

  • Tofu・・・500g

Drain the water from tofu

Drain the water from tofu

Wrap the tofu in kitchen paper and place it on a strainer.

Drain the water from tofu

Place the plate on the tofu and place a weight on the plate to push out the water in the tofu.

*a weight as heavy as the prepared tofu

Put a weight on the tofu and wait for 30 minutes and the water will come out. Discard all the water.

Cut the tofu

Cut the tofu

After draining the tofu, cut the tofu in 1 cm

Freeze tofu in the freezer

Freeze tofu in the freezer

Place the tofu so that it does not touch each other.

Freeze overnight in the freezer.

Freeze overnight in the freezer. When you cook this tofu, to defrost this tofu before start cooking.