Simmered Koya Dofu (Freeze-Dried Tofu) with Vegetables (Fukume-Ni)

Season lightly to start with, adding a little more at a time, then the finished dish will be just right!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Serves 4 Prep: 30 min Cook: 15 min

Ingredients

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

1
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.
2
Peel the carrot and cut into 7mm thick slices. If you like, you can cut into pretty shapes using a cutter.
3
Soften the carrots in a microwave for 3 minutes.
4
Remove the fibres and ends off the green beans and microwave for 2 minutes. When softened, cut into small pieces.
5
Put the tofu in a pan and pour in lots of hot water (about 80C). Put the lid on and leave for 5 minutes.
6
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.
7
Add the shiitake mushrooms and carrots and simmer for 5 minutes. Season with salt and sugar as necessary.
8
Chop the tofu into bitesize pieces and transfer to a serving dish together with the shiitake mushrooms, carrots and green beans.

Tips & Note

If you rehydrate the tofu in hot water for 5 minutes, it will become a very soft texture.

Simmered Koya Dofu (Freeze-Dried Tofu) with Vegetables (Fukume-Ni)

Season lightly to start with, adding a little more at a time, then the finished dish will be just right!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Serves 4

Prep: 30 min

Cook: 15 min

Ingredients

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

Simmered Koya Dofu (Freeze-Dried Tofu) with Vegetables (Fukume-Ni)

Recipe ID :2456 Posted on 03 MAR 2017

Serves 4

Prep 30min
Cook 15min
views 1,268
printed 0

saved 0

Season lightly to start with, adding a little more at a time, then the finished dish will be just right!

Share

Ingredients

Print Ingredients Email Ingredients
4 (66g)
400ml
1 tsp
8
100ml
2 tsp
3 tbsp
1 tbsp
1
4

Method

Prep
30min
Cook
15min
1
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.
2
Peel the carrot and cut into 7mm thick slices. If you like, you can cut into pretty shapes using a cutter.
3
Soften the carrots in a microwave for 3 minutes.
4
Remove the fibres and ends off the green beans and microwave for 2 minutes. When softened, cut into small pieces.
5
Put the tofu in a pan and pour in lots of hot water (about 80C). Put the lid on and leave for 5 minutes.
6
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.
7
Add the shiitake mushrooms and carrots and simmer for 5 minutes. Season with salt and sugar as necessary.
8
Chop the tofu into bitesize pieces and transfer to a serving dish together with the shiitake mushrooms, carrots and green beans.

Tips & Note

If you rehydrate the tofu in hot water for 5 minutes, it will become a very soft texture.

HOME
tomato girl
I’ve got 39 recipes!

TOMATO GIRL
Step into my kitchen!
I had a tiny bit of leftover spicy hot aubergine in miso sauce, so used it in this rice sandwich - it turned out fine!
Nori sheet, Cooked rice, Aubergine miso (leftover), Frozen spinach cube, Soy sauce, Carrot, Salt, Noritama (rice seasoning)
HOME
The sweet potato miso soup is enhanced by the poached egg.
Sweet potato, Onion, Wakame seaweed (dried), Hot water, Miso (red or mixed), Dashi stock granules, Spring onion, Eggs
HOME
The surimi is shaped to look like baby eel, it's from the Spanish gourmet city of San Sebastian.
Tinned baby eel surimi, Olive oil, Onion, Pancetta or bacon, Dried chilli, Cherry tomatoes, Garlic, Cooked prawns, Spaghetti
HOME
Ultra-simple recipe if you want to make one more dish, it just takes 5 minutes.
Cucumber, Surimi, Mustard, Mentsuyu (noodle soup)
HOME
Make a lot and freeze it, it's great for bento lunchboxes and also ideal as "one more little dish" at dinnertime!
Dried hijiki seaweed, Carrots (medium), Deep fried tofu (abura-age), Soy sauce, Sugar, Mirin, Hot water, Dashi stock granules, Salt
HOME
This pasta recipe uses a whole aubergine!
Aubergine (medium), Tinned tuna (small, in sunflower oil), Olive oil, Garlic, Dried chilli, Cherry tomatoes, Basil leaves, Parmigiano reggiano, Linguine
HOME

Similar Recipe

A unique combination of chilli and honey adds a nice touch to this snack.
Tofu (firm), Bacon rashers, Salt & pepper, Olive oil, Red chilli, Honey
Mizue
PRO
Even the kids love this (*^^*). It's so popular at gatherings like home parties, Christmas and birthdays.
Smoked salmon, Onions (medium), Carrots (medium), Cucumber (medium), Rice vinegar, Water, Dashi granules, Light soy sauce, Sugar, Olive oil, Lemon juice
himawari
HOME
Thinly slice the pork and simmer with tofu in a delicious soybean sauce.
Pork loin fillet, Tofu, Spring onion, Dashi stock , Soy sauce, Mirin, Sugar, Potato starch in a water, Onion, Ginger, Salt & pepper, Sesame oil
So hearty and warming.
Duck breast fillet, Leek, Shimeji mushrooms, Cress, Dumplings:, Flour, Water, Salt, Soup:, Dashi stock, Light soy sauce, Mirin, Sake, Ginger juice
Yukiko
PRO
A treasure trove of umami...
Tesco Asian Selection Mushrooms pack, Chestnuts mushrooms, Spring onion, Sesame seeds, Soy sauce, Mirin, Sugar, Ginger, Hot water, Potato starch in a bit of water
A most delicious combination of tofu and teriyaki but with added green laver.
Tofu (firm or soft), Potato starch, Vegetable oil, Butter, Soy sauce, Sake or white wine, Mirin, Sugar, Green laver

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.