Ingredients with Measurements:
- 8 pieces of koya-dofu (freeze-dried tofu)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/4 cup chopped scallions (optional)
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the koya-dofu in warm water for 10 minutes to rehydrate. Squeeze out the excess water and cut each piece into 4 cubes.
2. In a small bowl, mix together the soy sauce, mirin, water, and sugar until the sugar dissolves.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the koya-dofu cubes and cook until lightly browned on all sides, about 5 minutes.
4. Pour the soy sauce mixture over the koya-dofu and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens and coats the koya-dofu.
5. Garnish with chopped scallions, if desired, and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the koya-dofu
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 5g
- Total carbohydrates: 10g
- Protein: 10g
Substitutions for ingredients:
- Tamari can be used instead of soy sauce for a gluten-free option.
- Sake can be used instead of mirin, but add an extra tablespoon of sugar to balance the flavors.
Variations:
- Add sliced shiitake mushrooms or diced bell peppers for extra flavor and texture.
- Use chicken broth instead of water for a richer sauce.
- Add a tablespoon of grated ginger for a spicy kick.
Tips and tricks:
- Be gentle when squeezing out the excess water from the koya-dofu to avoid breaking it.
- If the sauce is too thick, add a little more water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the koya-dofu in individual bowls with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped scallions
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the koya-dofu is too tough, soak it in warm water for a few more minutes until it softens.
Food safety advice:
- Make sure to cook the koya-dofu thoroughly to avoid any risk of foodborne illness.
Food history:
- Koya-dofu is a traditional Japanese ingredient made from freeze-dried tofu. It was originally developed as a way to preserve tofu during long journeys.
Flavor profiles:
- Salty, sweet, umami
Serving suggestions:
- Serve as a main dish with rice and vegetables or as a side dish with other Japanese dishes.
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Region: Japanese