How to Reconstitute Koya-tofu

Koya-tofu is a freeze-dried tofu. It is also called koori-tofu or shimi-tofu, depending on the region. When you reconstitute it, it acquires a sponge-like texture. Enjoy its distinctive texture!

How to Reconstitute Koya-tofu
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Average

Beans & Tofu

Other

Ingredients

  • As desired koya-tofu
    Note

    Freeze-dried tofu

Directions

1

Place the koya-tofu in a large tray or shallow pan and cover with water heated to about 50-60°C. This is the temperature at which tiny bubbles start rising from the bottom.

2

Cover the koya-tofu with a light cutting board, wooden lid or plate to keep it under water. Soak for 20-30 minutes until the water is cold.

3

By this time, the koya-tofu will have absorbed the water and become slightly larger.

4

The color will have turned to a milky-white. Each block will be 3-4 times heavier and have a sponge-like texture.

5

Put the blocks in a bowl filled with water and wash by squeezing. Change the water in the bowl and repeat until the water from the tofu no longer looks milky.

6

Remove and make a stack of 2 or 3. Squeeze the stack with both hands to drain. This will keep the tofu from becoming soggy, and will also help it absorb seasoning and soup.

7

Cutting into quarters. Cut each block into four. This is the recommended way to cut koya-tofu for simmered dishes, as it results in thick pieces that are easy to eat. Cutting into 1 cm strips. Place the koya-tofu on the cutting board so that the long side is facing you. Cut into 1 cm strips to shorten the cooking time and allow the tofu to quickly absorb seasoning. Tearing into pieces. Tear the tofu into bite-size pieces. The rough edges will make it easier to combine with other ingredients and absorb seasoning.