Koya tofu, a dried and pressed form of tofu, offers a unique texture and a surprisingly robust flavor profile, perfect for a variety of dishes. This recipe showcases koya tofu's versatility in a simple yet deeply satisfying simmered dish. Forget bland tofu; this preparation delivers a hearty, umami-rich experience, packed with protein and perfect for a light lunch or a satisfying side to any meal. It’s surprisingly quick to make, requiring minimal ingredients and effort, while delivering maximum flavor. The process is incredibly forgiving, making it perfect for both novice and experienced cooks.
This recipe focuses on a delicious simmered koya tofu dish, perfect for those seeking a healthy and flavorful meal. We'll guide you through each step, from preparing the tofu to creating a rich and savory broth that will leave you wanting more. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Aluminum foil (or lid)
Ingredients
- Koya Tofu: 4 pieces
- Shiitake Mushrooms
- Carrots
- Snap Peas
- Water
- Soy Sauce
- Mirin
- Sake (unsalted)
- Sugar
- Salt
- Dashi Stock (Bonito Stock)
Step-by-Step Instructions
Step 1. Prepare the Tofu and Vegetables
- Rehydrate the Koya tofu in lukewarm water (approx. 50°C) for 10-20 minutes, or until soft. Do not rinse.
- While the tofu rehydrates, prepare the vegetables. Peel and cut the carrots into bite-sized pieces. Cut the shiitake mushrooms in half after removing the stems. Remove the strings from the snap peas.
- Squeeze out excess water from the rehydrated Koya tofu and cut it into bite-sized pieces.
Step 2. Simmer the Tofu and Vegetables
- In a pot, combine water, soy sauce, mirin, sake, sugar, salt, and dashi stock. Bring to a boil.
- Add the Koya tofu to the boiling broth. Once boiling again, add the carrots and shiitake mushrooms. Reduce heat to low, cover with aluminum foil (or a lid), and simmer for 10 minutes.
Step 3. Add Snap Peas and Finish
- After 10 minutes, remove the foil (or lid). Check if the carrots are tender. Add the snap peas and simmer for another 1.5-2 minutes.
- Turn off the heat. You can serve immediately or let it cool to allow the flavors to meld further.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Soaking the Koya tofu properly is crucial for absorbing flavors.
- Add snap peas at the end to preserve their vibrant green color.
- Feel free to customize the vegetables based on your preferences.
Nutrition
- N/A
FAQs
1. Can I use other types of tofu instead of koya tofu?
While koya tofu's texture works best for this recipe, you can experiment with firm or extra-firm tofu. Just remember to press it well to remove excess water before simmering.
2. How can I store leftover simmered koya tofu?
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's delicious cold or reheated gently.
This simmered koya tofu recipe is a testament to how simple ingredients can create a truly satisfying and flavorful meal. Enjoy the delightful texture and rich umami taste, knowing you've created a healthy and protein-packed dish with minimal effort. Now go forth and enjoy your delicious, homemade simmered koya tofu!