As promised here is the basic recipe to make Koyadofu/高野豆腐 or pressed tofu.
Koyadofu is extensively used in veganand vegetarian food in Japan.
It can also be deep-fried into great crunchy morsels!
-Tofu: 1 block/400 g (actually it is up to you!)
-Place the tofu in a plate/bowl and let rest there for 10 minutes. Throw away the water that comes out naturally. Cut the tofu into 3 “slices” across the width. You may skip that step and proceed with whole block.
-Wrap the tofu into cellophane paper and freeze the tofu inside the freezer of your refrigerator.
-Will be ready once completely frozen.
The trick is to press water out of the tofu once you have thawn it.
The tofu will have taken its colour and consistency naturally.
Prepare a stock soup with 1 cup of seaweed dashi/soup stock, 2 tablespoons of sugar, a little salt, 1 and a half teaspoons of mirin/sweet sake, and 1 and a half teaspoons of soy sauce.
Cook the koyadofu in it and serve once soft enough.
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