Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kouya-tofu. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
We specialize in Korean BBQ,, classic Korean soups and fresh, seasonal banchan (side. Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It is made of soy, coagulants, and baking soda.
Kouya-tofu is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Kouya-tofu is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have kouya-tofu using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kouya-tofu:
- Get 3 freeze dry tofu
- Make ready 1/2 carrot
- Get 1/4 cup peas
- Take 3 dry shiitake mushrooms
- Make ready 300 ml bonito dashi soup
- Get 2 tbsp brown sugar
- Get 2 tbsp millin
- Make ready 1/4 tsp salt
- Get 1 tbsp soy sauce
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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.
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