📝 About This Recipe
Originating from the Buddhist temples of Mount Koya, this freeze-dried tofu is a marvel of traditional Japanese preservation that transforms into a succulent, juicy delicacy when simmered. Each square acts like a culinary sponge, soaking up a sophisticated dashi broth infused with soy, mirin, and the earthy sweetness of shiitake mushrooms. It is a cornerstone of Shojin Ryori (monastic cuisine) that offers a unique, meaty texture and a comforting explosion of flavor in every bite.
🥗 Ingredients
The Tofu
- 5 pieces Koya-dofu (Freeze-dried tofu) (standard rectangular blocks)
- 4 cups Warm water (for rehydrating the tofu)
The Simmering Liquid (Dashi)
- 2.5 cups Dashi stock (Kombu-shiitake dashi for vegan, or Awase dashi for traditional)
- 2 tablespoons Sugar (granulated or cane sugar)
- 2 tablespoons Mirin (high-quality hon-mirin)
- 1.5 tablespoons Usukuchi (Light) Soy Sauce (keeps the tofu color light and golden)
- 1 tablespoon Sake (Japanese rice wine for cooking)
- 1/4 teaspoon Salt (to balance the sweetness)
Vegetables and Aromatics
- 4 pieces Dried Shiitake mushrooms (rehydrated and stems removed)
- 1/2 Carrot (sliced into decorative flower shapes (plum blossoms))
- 8 pieces Snow peas (blanched for garnish)
👨🍳 Instructions
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1
Place the dried Koya-dofu blocks in a large bowl and cover with plenty of warm water (about 120°F/50°C). Let them soak for 10-15 minutes until they are soft, spongy, and have expanded in size.
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2
While the tofu soaks, rehydrate your dried shiitake mushrooms in 1 cup of water. Once soft, squeeze out the excess liquid, remove the tough stems, and slice the caps in half or leave whole for a rustic look.
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3
Once the Koya-dofu is fully rehydrated, gently pick up each piece and press it between your palms to squeeze out the water. Be careful not to tear the tofu; you want to remove as much liquid as possible so it can absorb the broth.
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4
Rinse the squeezed tofu blocks in fresh cold water and squeeze again. This 'wash and squeeze' process removes any lingering soy 'beany' odors and ensures a clean flavor.
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5
Cut each tofu block into four equal squares or triangles, depending on your aesthetic preference.
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6
In a medium saucepan, combine the dashi stock, sugar, mirin, sake, and salt. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
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7
Add the light soy sauce to the simmering liquid. Light soy sauce is saltier than dark soy but is used here to preserve the beautiful pale yellow color of the tofu.
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8
Carefully place the tofu pieces, shiitake mushrooms, and carrot slices into the saucepan in a single layer if possible. The liquid should almost cover the ingredients.
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9
Place an 'Otoshibuta' (a drop-lid) or a piece of parchment paper directly on top of the ingredients. This ensures the top of the tofu stays moist and the flavors are forced into the porous structure.
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10
Lower the heat to medium-low and simmer for 15-20 minutes. You want a very gentle bubble; boiling too hard can make the tofu fall apart.
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11
About 2 minutes before finishing, add the blanched snow peas to the pot just to warm them through and coat them in the glaze.
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12
Turn off the heat and let the dish sit, covered, for at least 10 minutes. Nimono dishes are best when allowed to cool slightly, as the tofu absorbs even more broth during the cooling process.
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13
Arrange the tofu squares in a shallow bowl, stacking them slightly. Place the carrots, mushrooms, and snow peas around them, then pour a few spoonfuls of the remaining broth over the top.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce for this dish to maintain the tofu's elegant, bright appearance. Don't skip the squeezing process; the tofu needs to be empty of water to act like a vacuum for the dashi. If you don't have an Otoshibuta, a circular piece of crumpled parchment paper with a hole in the middle works perfectly. For a richer flavor, you can add a few slices of ginger to the simmering liquid and remove them before serving. Leftovers are incredible the next day as the flavors deepen and the texture becomes even more custard-like.
🍽️ Serving Suggestions
Serve as part of a traditional 'Ichigyu Sansai' (one soup, three sides) Japanese meal. Pairs beautifully with a crisp, dry Sake (Junmai Ginjo) to cut through the sweetness. Serve alongside hot steamed short-grain rice and a bowl of red miso soup. Add a small dab of Japanese yellow mustard (Karashi) on the side of the bowl for a spicy contrast. Accompany with a side of lightly pickled cucumbers (Sunomono) for a refreshing crunch.