Freeze-dried Tofu with Eggs

Freeze-dried Tofu with Eggs

Waiting for you after a long day.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

2 pieces (30-40 g/ 1 - 1.5 oz)



cooking oil

1 tbsp

(A)Dashi soup

1.5 cups


2 tbsp

1/2 tsp


  1. Soften the freeze-dried tofu according to the directions on the label, then cut into 5-6 mm (1/4 in) pieces.
  2. Soften the dried shiitake mushrooms, remove the stems and finely chop.
  3. Cut the carrot and the mitsuba into 5-6 cm (2 in) lengths.
  4. Heat the cooking oil in a fry pan and stir fry the carrot and shiitake mushroom. Pour in (A) along with the tofu. Once it begins to boil, allow to simmer for 4-5 minutes.
  5. Season with (B) and simmer for an additional 5 minutes.
  6. Beat the egg and pour in. Cover and simmer until it is half way cooked. Sprinkle on mitsuba before serving.

Cooking Basics

Koyadofu - rehydrating

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.

Carrots - thin rectangular cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.


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