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 246
printed 0

saved 0

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

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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.

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