Koyadofu (高野豆腐) or Koya tofu is freeze-dried tofu. It is a common pantry staple you can always find in the Japanese kitchen. When you’re running out of fresh ingredients or 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 that’s easy to prepare and a great meal prep dish to make ahead of time.
What is Koyadofu?
Koyadofu (高野豆腐) originated during the Kamakura period (1185–1333). It was developed by the monks at the Buddhist temple on Mount Koya (Koyasan) in Wakayama prefecture. As the temple is located at a higher elevation with harsh winters, the monks accidentally discovered that flash freezing was a good way to preserve tofu. Its popularity eventually spread to the Kansai region. Today, it’s a common ingredient in Japanese home cooking and shojin ryori, or Buddhist vegan cuisine.
A Healthy, Highly Nutritious Food
Koyadofu may look like a hard sponge, but did you know it is prized for its exceptionally high nutrition? It’s an excellent source of protein, iron, and calcium. It’s also known to help lower the risk of conditions such as heart disease, diabetes, and obesity. The flash freezing and cooling method allows the soy proteins to mature in a natural manner. This helps the tofu develop a new texture while preserving maximum nutritious value. It also helps tofu’s phytonutrients become more concentrated and bioavailable. It’s another great example of a naturally preserved food!
Do we need to reconstitute and rinse Koyadofu?
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 cooking. In my recipe images and video, you can see cloudy water released by the tofu. Therefore, I highly recommend cleaning the koyadofu first to yield a clear broth and allow the tofu to absorb more flavor.
Ingredients You’ll Need
Koyadofu dashi (Japanese soup stock) – I used vegan/vegetarian-friendly cold brew kombu dashi snow peas seasonings – mirin, sake, soy sauce, sugar, and kosher salt
How to Make Simmered Koyadofu
Follow my simple instructions to make this simple dish:
Tips for Serving Simmered Koyadofu
Serve chilled, hot, or at room temperature. My favorite way to serve this dish is chilled. On a hot day, the taste of slightly sweet dashi broth seeping out from the Koyadofu is quite refreshing. I like to make it 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. Squeeze out the broth before packing Koyadofu in your bento.
This dish 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!
