#sylkeweb202305 — Public Fediverse posts

As much as I love koya dofu for its spongy consistency, after rehydration it can be a bit bland for some (looking at my husband and son 😅) if not used right. Today I tried a really quick Japanese version of koya dofu in a sweet and sour sauce and the recipe (on the kokorocares.com website) came with the perfect instructions for marinating and crisping up the tofu pieces. All of us were happy!

Everyone should try preparing koya dofu at least once, it’s such a fun experience to see the dry as bone tofu bricks expand and soften in hot water in a big bowl. Afterwards you need to squeeze the water out again, I recommend donning thick household gloves for that task as the water inside will be still very hot. Also cut the big pieces into mouth sized ones, that works well with scissors.

Put them in a closable plastic bag with already mixed garlic, ginger, soy sauce and cornstarch (1 Tbsp of each) and massage them until equally covered. Fry them in a wide (non-stick) frying pan with plenty of oil in a medium to high heat for about three minutes on each side until they are golden brown (but not burned). So yum!

#HomeCooking #MainMeal #MyDinner #JapaneseFood #FusionKitchen #Food #MeatlessMonday #VegetarianFood #LactoseIntolerant #LactoseFree #Kokorocares #SylkewebFood #SylkewebFood202305 #Sylkeweb202305
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