Koya Tofu Nimono: Freeze-Dried Tofu Stew That Will Surprise You

Koya Tofu Nimono Directions

• Prepare Flavorful Simmering Liquid
  Combine 500ml dashi stock, 3 tablespoons sugar, 1 tablespoon light soy sauce, and 2 tablespoons mirin in a medium saucepan. Bring to a gentle boil over medium heat, stirring until sugar completely dissolves. The balanced sweetness of this broth is characteristic of traditional Japanese simmered dishes.
• Add Dried Tofu Directly
  Without rehydrating first, add 3 pieces (about 50g) of dried koyadofu (freeze-dried tofu) directly to the simmering broth. The dry tofu will immediately begin absorbing the flavorful liquid. Avoid the common mistake of pre-soaking, which would prevent the tofu from fully absorbing the seasoned broth.
• Simmer With Patience
  Reduce heat to low and maintain a gentle simmer for 10-15 minutes. Occasionally spoon the broth over any parts of tofu that rise above the liquid's surface. The tofu will gradually expand and soften as it absorbs the broth, nearly doubling in size and developing a golden color.
• Rest For Flavor Development
  After simmering, turn off the heat and allow the tofu to remain in the cooking liquid until completely cooled to room temperature. This crucial resting period allows the flavors to further penetrate the tofu and creates the perfect texture - neither too firm nor too soft.
• Prepare For Serving
  Once completely cooled, gently remove the tofu pieces from the liquid and cut into bite-sized portions. The tofu should be fully saturated with broth and have a pleasantly bouncy texture. The interior should be moist and flavorful throughout.
• Serve With Elegance
  Arrange the sliced tofu in a small dish and spoon some of the reduced cooking liquid over the top. For an authentic presentation, garnish with a small piece of blanched green vegetable such as spinach or snow pea. Serve at room temperature or gently rewarmed.