Koya Tofu

Koya Tofu is a traditional Japanese dish made from freeze-dried tofu, offering a unique texture and rich flavor. This dairy-free side dish is seasoned with a savory soy sauce and topped with scallions, making it a delightful addition to any meal.

Ingredients

• Koya Tofu - 100 grams
• Soy Sauce - 30 ml
• Mirin - 15 ml
• Sesame Oil - 1 tablespoon (15 ml)
• Scallions - 2 stalks, finely chopped
• Dried Bonito Flakes (Katsuobushi) - 10 grams
• Toasted Sesame Seeds - 1 tablespoon (15 grams)
• Water - 250 ml

Steps

1. Start by rehydrating the Koya Tofu. In a bowl, add the Koya Tofu and pour 250 ml of warm water over it. Let it soak for about 15 minutes until softened.
2. Once the Koya Tofu is rehydrated, gently squeeze out excess water and cut it into bite-sized pieces.
3. In a pan, heat the sesame oil over medium heat. Add the Koya Tofu pieces and sauté for about 5 minutes until they are slightly golden and heated through.
4. Add the soy sauce and mirin to the pan, stirring to coat the tofu evenly. Cook for an additional 5 minutes to allow the flavors to meld.
5. Remove from heat and transfer to a serving dish. Top with finely chopped scallions, dried bonito flakes, and toasted sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 12 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• High in protein, making it a great addition to a plant-based diet.
• Low in cholesterol, promoting heart health.

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