Recipe: Yummy Super Creamy Koya Dofu Great for Diets or a Late-Night Snack

Super Creamy Koya Dofu Great for Diets or a Late-Night Snack. Our delicious meal kits are the perfect kitchen sidekick for even the busiest schedules. Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! We Partner With Farmers & Suppliers To Carefully Vet All Of Our Products.

Dip the freeze-dried tofu in water just until soft, and gently wring out like a sponge. Koya-dofu (also known as "kori tofu") is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the "meat of the fields." By freezing fresh, uncooked tofu and then storing it in a refrigerator for a fixed period of time, the soy proteins are naturally denatured and matured. You can have Super Creamy Koya Dofu Great for Diets or a Late-Night Snack using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Super Creamy Koya Dofu Great for Diets or a Late-Night Snack

1. You need of Amounts are approximate..
2. It's 80 ml of White wine.
3. Prepare 20 ml of Soy sauce.
4. It's 400 ml of Soy milk.
5. Prepare 15 grams of Butter.
6. You need 45 grams of Koya dofu, diced.
7. Prepare 1 of Black pepper (preferably not coarsely ground).
8. You need 1 pinch of Salt (as a finishing touch).

Koya Dofu is a tofu that has been freeze-dried and aged to make it light and preservable. This nutritious Japanese Koya Dofu is cut in small sized shaped cubes for your convenience and can be eaten just by soaking it in water. Because Koyadofu is a low-calorie protein food, it doesn't cause weight gain and therefore it is an ideal diet food. It also contains plenty of iron and vitamin E, so it's effective in making your skin feel firmer and younger and can prevent iron-deficiency anemia, fatigue and low motivation.

Super Creamy Koya Dofu Great for Diets or a Late-Night Snack step by step

1. Heat a frying pan over high heat, then add the white wine. Let the alcohol evaporate, reduce to the lowest heat, then add the butter, soy milk, and koya dofu..
2. The mixture may at first appear to separate, but it will immediately come together. Simmer over the lowest heat for 10 minutes without boiling. The koya dofu should become rehydrated..
3. Skin will form on the surface, so stir occasionally. Once the koya dofu rehydrates, add the soy sauce into the soy milk mixture, then mix until the color is uniform..
4. Transfer to a plate, and sprinkle with a generous amount of black pepper to accentuate the creaminess..
5. Seasoning it with a pinch of salt will further enhance the creaminess and make it a great drinking appetizer with wine. Add umami seasoning to boost the flavor to taste..
6. This dish is great for diets. It's nice and chewy! This dish is just as filling as a main dish! Try it for lunch or dinner (with nutritional supplements) while dieting, or else as a late-night or in-between meal snack, or drinking appetizer..
7. To achieve the best texture, before cooking, soak the koya dofu in hot water for about 4 minutes to rehydrate, and squeeze out the excess moisture! I use it without soaking it first..

Koya tofu (also known as "kori tofu") is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the "meat of the fields." By freezing fresh, uncooked tofu and then storing it in a refrigerator for a fixed period of time, the soy proteins are naturally denatured and matured. Rehydrating Freeze-Dried Tofu (Koya-Dofu) It is said that freeze-dried tofu was originally made with the aid of the bitter cold winter wind. The freezing and drying effects of the wind served to remove the moisture. To me, agedashi dofu has to be soft on the inside, crispy on the outside, so it calls for using silken or kinugoshi dofu.