Simmered Koya Tofu

A classic dish from traditional Buddhist vegetarian cuisine, Koya tofu slowly simmered in dashi stock until the flavour is fully absorbed. It is also rich in protein.

Ingredients

Instructions

1. 1

   Rehydrate the Koya tofu in water, squeeze out the excess moisture, and cut into 4 equal pieces.

2. 2

   In a pot, bring the dashi stock, soy sauce, mirin, and sugar to a boil, then add the Koya tofu.

3. 3

   Cover with a drop lid and simmer over a low heat for 15 minutes until the flavour is absorbed. Serve.