A colleague recommended Koya Dofu as something interesting to cook. It didn’t disappoint and has become a regular recipe for me. I’ve used this recipe.

The tofu used in this recipe has been frozen and then dried into solid blocks. These appear rather brittle but are actually more solid than they first seem. You boil them in a stock and they rehydrate by absorbing the stock and it’s flavour.

It’s kind of hard to describe the texture of the rehydrated blocks. They are quite spongy but also dense (so not like trying to eat a bath sponge).

I eat Koya Dofu with rice and Kinpira Gobou (another recurrent favourite). I inevitable make a larger portion so that I can have some in my Bento the next day.