Lunch · 30 min · japanese

Koya Dofu no Nimono

Japanese flavors, weeknight effort. Freeze-dried tofu meets dashi in a 30-minute lunch worth keeping in rotation.

Ingredients

• 4 pieces Freeze-dried tofu
• 2 cups Dashi
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• 0.5 cup Snow peas
• 1 Carrot

Steps

1. Soak the koya dofu in warm water 10 minutes until soft, then squeeze gently — like wringing a sponge, firmly but not violently.
2. Simmer the dashi, soy, mirin, and sugar 3 minutes. Add the tofu and carrot; cover with a drop-lid and simmer 15 minutes.
3. The tofu should swell with broth and turn the color of light caramel. Cut each piece in half to show the juicy interior.
4. Blanch the snow peas 1 minute and arrange over the top for color.
5. Serve warm. Freeze-dried tofu sounds like survival food; simmered, it eats like a sponge made of flavor.

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