Koyadofu (高野豆腐) or freeze-dried tofu is a common pantry staple you can always find in the Japanese kitchen. When you’re running out of fresh ingredients or desperately need one more dish to round up a meal, you can always reach out to Koyadofu. Today I’ll show you a classic Simmered Koyadofu (高野豆腐の煮物) recipe. It’s easy to prepare and makes a great meal prep dish.
What is Koyadofu?
The origin of Koyadofu (高野豆腐) can be traced back to the Kamakura period (1185 to 1333). Records show that the tofu product was developed by the monks at the Buddhist temple on Mount Koya in Wakayama prefecture. As the mountain is located at higher elevations and experiences harsh winter, the monks accidentally discovered freezing was a good way to preserve fresh tofu. The well-preserved food became popular and spread from Mt. Koya to the Kansai region.
Healthy High Nutritional Food
Koyadofu may look like a hard sponge, but did you know it is prized for its exceptionally high nutrition? The flash freezing and cooling method allows the soy proteins to mature in a natural manner. Through the process, the tofu develops new textures and profiles while preserving the maximum nutritious value of tofu. The phytonutrients found in tofu can also become more concentrated and more bioavailable. It makes an excellent source of protein, iron, and calcium, and can help to lower the risk of conditions such as heart disease, diabetes, and obesity. Another great example of a naturally preserved food.
Does Koyadofu need to be reconstituted and rinsed?
Some brands (like Misuzu brand above) say there is no need to reconstitute Koyadofu. However, I still encourage you to soak the tofu in hot water and wash it before simmering it in the broth. In my step-by-step images below (and in the video), you can see cloudy water coming out from the tofu. Therefore, I highly recommend cleaning the koyadofu first in order to yield a clear broth and allow the tofu absorbs more flavors.
Helpful Tips on Serving Simmered Koyadofu
Serve chilled, hot, or at room temperature. My favorite is chilled Simmered Koyadofu. On a hot day, the taste of slightly sweet dashi broth seeping out from the koyadofu is quite refreshing.I like mine to be a bit sweeter as koyadofu is a rather plain dish.Make it ahead of time and let the koyadofu soak in broth for a longer time.You can serve blanched greens, simmered root vegetables or shiitake mushrooms together with Simmered Koyadofu.When you pack koyadofu in your bento, squeeze out the broth from the tofu and pack.
The Simmered Koyadofu stores well in the refrigerator for up to 4 days, and freezes beautifully for up to a month. It is a simple yet elegant side dish that can grace any Japanese or Asian meal. I hope you enjoy it! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
