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 2,011
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 was actually trying to adapt a Portuguese sponge cake but the result was quite disappointing, but I discovered a rescue recipe online, so here it is!
Failed sponge cake
HOME
Using tinned azuki beans, this is a quick way to make traditional red rice for celebratory events in Japan.
Glutinous rice, Tinned azuki beans, Sesame seeds (salted)
HOME
This will keep in the fridge for 2-3 days - handy and versatile.
Onions (medium), Sushi vinegar, Extra virgin olive oil, Pepper
HOME
This dish is foolproof, you can't go wrong! It tastes even better when cooled so ideal for a bento lunchbox.
Tinned teriyaki mackerel, Konjak potatoes
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

It's colourful and healthy!
Carrots, Onion, Garlic, Olive oil, Tomato puree, Sliced bread (cut off the crusts), Milk, Salt & pepper, Asparagus, White wine
Mizue
PRO
When I buy a large lettuce, I always use half to make this salad. It goes well with a BBQ or a hamburger steak or tonkatsu.
Lettuce (large), Carrot (medium), Sesame oil, Salt, Oyster sauce, Garlic (grated), Crushed sesame seeds
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
Ideal for kids snacking between meals.
Firm tofu, Nori sheet, Rice flour for dumplings, Potato starch, Butter, Light soy sauce
Rose Wine
PRO
The cucumber absorbs all the flavours, you can't resist. Prepare in the morning and keep in the fridge for a delicious vegetable side dish with dinner. It goes wonderfully well with curry (*^^*).
Cucumber (large), Carrot (medium), Sugar, Rice vinegar, Soy sauce, Sesame oil
himawari
HOME
Just put everything in one frying pan and cook for a quick and tasty dish!
Beef , Tofu (firm), Leek, Chestnut mushrooms (medium), Konjac potato noodles (optional), Chinese leaf (or bok choy leaf), Seasonings:, Granulated sugar, Soy sauce, Mirin, Sake or white wine, Dashi stock granules, Hot water
KitchenCIB
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
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