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Koyadofu

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Koyadofu

Koyadofu

Photo (c) Setsuko Yoshizuka

What is Koyadofu?:

Koyadofu, or shimidofu, is freeze dried tofu which is commonly used in Japanese cooking. It's light and has a light beige color. Rehydrated koyadofu has a spongy texture, and it absorbs flavors from seasonings well. It can be cooked in a variety of ways, and it's traditionally simmered in savory dashi soup. It's recommended to store koyadofu in a cool and dark place.

How to Rehydrate:

There are some types of koyadofu which don't need to be rehydrated before cooking nowadays. But it's common to rehydrate it before cooking. Procedures may vary depending on types of koyadofu. Please follow the instructions on the packages. Below is a traditional way to rehydrate it.
  1. Place dried koyadofu blocks in a large bowl.
  2. Pour lots of warm water to cover koyadofu and soak for 5 to 10 minutes until softened all the way through.
  3. Gently squeeze the white water out of koyadufu. Soak them in clean water again.
  4. Press rehydrated koyadofu with your fingers to drain well.
  5. Cut koyadofu into desired sizes for cooking.

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