Simmered Koya Dofu (Freeze-Dri

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Freeze dried tofu (koya tofu)		4 (66g)
Water		400ml
Dashi stock granules		1 tsp
Dried shiitake mushrooms		8
Shiitake mushroom juice		100ml
Sugar		2 tsp
Mirin		3 tbsp
Soy sauce		1 tbsp
Carrot (medium)		1
Green beans		4

Method

Prep

30min

Cook

15min

Rehydrate the dried shiitake mushrooms:put them in a plastic container filled with water and in the fridge for at least 10 hours, or immerse the container in warm water for 30 minutes. Cut off the stems.

Peel the carrot and cut into 7mm thick slices. If you like, you can cut into pretty shapes using a cutter.

Soften the carrots in a microwave for 3 minutes.

Remove the fibres and ends off the green beans and microwave for 2 minutes. When softened, cut into small pieces.

Put the tofu in a pan and pour in lots of hot water (about 80C). Put the lid on and leave for 5 minutes.

Put the dashi stock granules and the shiitake mushroom juice into a speparate pan, turn the heat on and bring to the boil. Add the sugar, mirin and soy sauce and turn the heat down to medium. Gently squeeze out the tofu from Step 5 and add into the pan.

Add the shiitake mushrooms and carrots and simmer for 5 minutes. Season with salt and sugar as necessary.

Chop the tofu into bitesize pieces and transfer to a serving dish together with the shiitake mushrooms, carrots and green beans.

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