Koyadofu / Freeze-Dried Tofu
Frozen then dried tofu, re-hydrate
What is koyadofu?
Koyadofu / freeze-dried tofu (高野豆腐 in Japanese) is originated in the Kamakura period (1185-1333) by freezing tofu then drying it out. The tofu will be 6 times heavier when re-hydrated, and it is often used for boiled dishes or sushi. It is said that monks in the Mt. Koya region ate a variety of freeze-dried tofu called "Koya tofu" in their vegetarian cuisine, which then spread to the rest of Japan from there.
Nutrition facts
Koyadofu is rich in vegetable protein. It is also rich in calcium, which is beneficial for bone health, as well as iron, which is essential for blood production, and molybdenum, which helps iron function. Furthermore, koyadofu contains soy isoflavones, which contribute to regulating hormone balance and maintaining bone density.
Koyadofu also contains resistant protein, a type of protein with low digestibility that slows down the absorption of carbohydrates and suppresses the rise in blood sugar levels. This component increases during the process of manufacturing koyadofu from tofu.
Koyadofu is a dried product, so it has the advantage of lasting a long time, and can be easily used in simmered or stir-fried dishes. Combining it with vegetables containing vitamin C improves iron absorption in the body.
Storage to prevent food loss
Store at room temperature when unopened. Refrigerating after opening is recommended.
Cooking Basics
Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.
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20min+
292kcal
600mg
