Vegan Koyadofu Nimono: A Simmered Tofu Recipe from Japan

Koyadofu, a type of silken tofu with a remarkably delicate texture, is the star of this comforting Japanese dish, Koyadofu Nimono. This simmered tofu recipe is a testament to Japanese culinary simplicity, showcasing the beauty of high-quality ingredients and minimal fuss. The subtle sweetness of the dashi broth, enhanced by the savory notes of soy sauce and mirin, perfectly complements the soft, almost melting texture of the koyadofu. It's a dish that's both incredibly easy to make and deeply satisfying, ideal for a light lunch or a comforting side to a larger meal. The gentle flavors allow the inherent taste of the tofu to shine, making it a perfect choice for vegans and vegetarians alike.

Beyond its inherent deliciousness, Koyadofu Nimono is surprisingly versatile. Feel free to add other seasonal vegetables, such as mushrooms or spinach, to enhance the dish. Ready to experience the magic of this simple yet elegant Japanese preparation? Let's dive into the step-by-step instructions and create this delightful vegan Koyadofu Nimono together.

Tools Needed

  • Pot
  • Knife
  • Cutting board
  • Otoshibuta (optional, or wet paper towel)

Ingredients

  • Koyadofu (freeze-dried tofu): 5 pieces
  • Shiitake mushrooms: 6 pieces (smaller) or 5 pieces (larger)
  • Carrot: 1/3 of a large carrot
  • Snow peas
  • Water: 3 cups (for mushrooms, rehydrating Koyadofu)
  • Shiitake dashi (broth): 3 cups
  • Soy sauce (light): 2 tablespoons
  • Soy sauce (medium): 2 tablespoons
  • Sugar: 2 tablespoons
  • Salt: 1/4 teaspoon

Step-by-Step Instructions

Step 1. Prepare Ingredients

  • Rehydrate Koyadofu in cold water for 2-3 minutes. Squeeze out excess water.
  • Soak in 3 cups of cold water overnight. Remove stems and hard bottom parts.
  • Cut the carrot into flower shapes or desired cuts.
Prepare Shiitake mushrooms: Soak in 3 cups of cold water overnight. Remove stems and hard bottom parts. Cut the carrot into flower shapes or desired cuts.
Prepare Ingredients

Step 2. Make the Dashi and Simmer

  • Combine shiitake dashi, soy sauces (light and medium), sugar, and salt.
  • Heat the dashi mixture and add shiitake mushrooms.
  • Add the rehydrated and squeezed Koyadofu and carrot to the pot, avoiding layering. Use an otoshibuta (or wet paper towel) to simmer evenly. Simmer for 15-20 minutes.
Heat the dashi mixture and add shiitake mushrooms.Add the rehydrated and squeezed Koyadofu and carrot to the pot, avoiding layering. Use an otoshibuta (or wet paper towel) to simmer evenly. Simmer for 15-20 minutes.
Make the Dashi and Simmer

Step 3. Add Vegetables and Finish

  • Add snow peas and cook for about 2 minutes.
Add snow peas and cook for about 2 minutes.
Add Vegetables and Finish

Step 4. Serve

  • Serve and enjoy!
Serve and enjoy!
Serve

Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe

Tips

  • For rehydrating Koyadofu, traditional methods use hot water, but cold water works well too.
  • If using larger shiitake mushrooms, 5 may suffice.
  • Shiitake stems can be used for cooking other dishes.
  • The Otoshibuta helps create even simmering; a wet paper towel can be substituted.

Nutrition

  • Calories: 400
  • Fat: 5g
  • Carbs: 50g
  • Protein: 30g

FAQs

1. Can I substitute koyadofu with another type of tofu?

Yes, you can use silken tofu as a substitute, although the texture might be slightly different. Firm tofu won't work as well in this recipe.

2. What can I do if I don't have mirin?

A small amount of sugar (about 1 teaspoon) mixed with a splash of sake or dry sherry can be used as a substitute for mirin. You can also omit it altogether, though the flavor will be slightly less sweet.


This simple yet elegant Vegan Koyadofu Nimono is a perfect example of Japanese culinary artistry, showcasing the beauty of understated flavors and textures. Enjoy the delicate balance of the dashi broth and the melt-in-your-mouth koyadofu; it's a dish that’s sure to become a new favorite. With minimal effort, you can create a truly satisfying and healthy vegan meal.