📝 About This Recipe
Experience the soul-warming comfort of Japanese Buddhist temple cuisine with this elegant simmered dish. Koya-dofu, or freeze-dried tofu, acts like a culinary sponge, absorbing a delicate, umami-rich dashi broth infused with the sweetness of fresh spring peas. This dish is a masterclass in texture and subtle flavor, offering a protein-packed, plant-based experience that is both nourishing and deeply satisfying.
🥗 Ingredients
The Protein
- 4 pieces Koya-dofu (standard freeze-dried tofu blocks)
- 1 cup Fresh Garden Peas (shelled; frozen may be used if fresh is unavailable)
The Braising Liquid (Nimono Dashi)
- 2.5 cups Kombu Dashi (vegan kelp stock)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (dry Japanese rice wine)
- 1.5 tablespoons Usukuchi Soy Sauce (light-colored soy sauce to preserve the tofu's pale color)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1/4 teaspoon Sea Salt (fine grain)
Aromatics and Garnish
- 1 teaspoon Ginger (freshly grated for juice)
- 1/2 Carrot (cut into decorative flower shapes (plum blossoms))
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Place the Koya-dofu blocks in a shallow bowl of warm water (around 50°C/120°F). Let them soak for about 5-7 minutes until they are soft, spongy, and have expanded in size.
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2
Gently press the soaked tofu between your palms to squeeze out the excess water. Be careful not to tear the blocks. Rinse in cold water and squeeze again until the water runs clear; this removes any oily residue.
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3
Cut each softened Koya-dofu block into four equal bite-sized squares or rectangles.
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4
If using fresh peas, blanch them in boiling salted water for 60 seconds, then immediately plunge them into an ice bath to preserve their vibrant green color. Drain and set aside.
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5
In a medium saucepan, combine the kombu dashi, mirin, sake, sugar, sea salt, and usukuchi soy sauce. Bring the mixture to a gentle simmer over medium heat.
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6
Carefully place the tofu pieces and the decorative carrot slices into the simmering broth in a single layer.
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7
Place an 'otoshibuta' (a drop-lid) or a piece of parchment paper directly on top of the ingredients. This ensures the tofu stays submerged and absorbs the flavors evenly.
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8
Reduce the heat to low and simmer for 12-15 minutes. The broth should reduce slightly, but the tofu should remain moist and plump.
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9
Remove the drop-lid. Add the blanched peas to the pot and simmer for an additional 2 minutes just to warm them through and marry the flavors.
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10
Turn off the heat. Add the fresh ginger juice (squeeze the grated ginger pulp) over the dish for a bright, aromatic finish.
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11
Allow the dish to sit for 5 minutes before serving. Like many Japanese simmered dishes, the flavor improves as it cools slightly and the tofu draws in more liquid.
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12
Carefully transfer the tofu and peas to individual bowls, pouring a bit of the remaining golden broth over each portion. Garnish with sesame seeds.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce if possible; dark soy sauce will turn the tofu a muddy brown color. Don't skip the rinsing and squeezing of the Koya-dofu; this step is essential for a clean flavor and perfect texture. If you don't have a drop-lid, a piece of crumpled parchment paper with a small hole in the center works perfectly. Fresh spring peas are superior, but if using frozen, do not overcook them or they will lose their pop and turn gray. For a richer flavor, you can add a few drops of toasted sesame oil at the very end.
🍽️ Serving Suggestions
Serve as part of a traditional 'Ichigyu Sansai' (one soup, three sides) Japanese meal. Pairs beautifully with a bowl of hot, fluffy short-grain white rice or brown rice. Accompany with a side of pickled daikon (takuan) for a refreshing crunch. Enjoy with a cup of toasted Hojicha or a delicate Sencha green tea. This dish is excellent served at room temperature, making it a perfect addition to a bento box.