Kouya Freeze Dried Tofu Katsu Recipe by cookpad.japan
Homemade Koya Freeze-Dried Tofu Homemade Koya Freeze-Dried Tofu I froze some tofu because its expiration date was approaching. The texture changed and it became a new ingredient. You can use either silk or firm tofu. It's up to you. If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin cookpad.japan Non-Fried Tofu Minced Katsu Non-Fried Tofu Minced Katsu I ate a dish similar to this at one of my favorite cafés, figured it would be easy to make at home, and tried to figure out how to do it without frying. This recipe might not exactly resemble minced katsu, but that's the name that the cafe used, so I used the name as-is. About 1 teaspoon of olive oil should be sufficient depending on the size of the pan used in step 5, but I want to make these crunchy all over, so I always use 1~2 tablespoons. Recipe by milestone cookpad.japan Cappuccino Koya (Freeze-Dried) Tofu Snacks Cappuccino Koya (Freeze-Dried) Tofu Snacks This is a recipe for a snack made with koya (freeze-dried) tofu that I love. Use a thick plastic bag (I use resealable zip-lock bags) when soaking the tofu. They burn easily, so adjust the time and temperature to suit your oven. Sprinkle with cinnamon to taste! The thinner they are, the better the texture. Recipe by CAFE703 cookpad.japan Soboro (Crumbled) Freeze Dried Tofu Soboro (Crumbled) Freeze Dried Tofu My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly. I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious. In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario cookpad.japan Brown Sugar & Kinako Freeze-dried Tofu Snack Brown Sugar & Kinako Freeze-dried Tofu Snack I wanted to make a snack using dried tofu, so I made this. I recommend cutting the tofu to be about 5mm thick. Please adjust how long you bake the tofu depending on your oven's tendencies. You can just use regular brown sugar found on sale in stores. Add more or less brown sugar and kinako depending on how you like it! Recipe by CAFE703 cookpad.japan Frozen Tofu Kara-age with Shio-Koji Frozen Tofu Kara-age with Shio-Koji I wanted to make a healthy yet delicious tofu kara-age. Use plenty of garlic to taste for a stronger aroma. Shio-koji burns easily so be careful. The soy sauce is used simply to add saltiness and aroma, so only a little is necessary... If you like a sweeter taste, add mirin. Recipe by Magumago cookpad.japan A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu My son likes tofu, and my husband loves mapo tofu. I can make this with ingredients on-hand without buying extra ingredients! I encourage you all to try this. You'll be able to make a delicious dish just using ingredients available in your fridge. Adding the miso last is a bit of a pain, but rather than adding it in at the same time with ◎ ingredients, adding it in later prevents it from becoming bitter, and leaves the taste of the miso intact. You can add an extra 2 teaspoons of ginger and it will taste great. You could also add garlic and doubanjiang! Recipe by ayureo cookpad.japan Inexpensive and Healthy Teriyaki Tsukune Patties with Frozen Tofu Inexpensive and Healthy Teriyaki Tsukune Patties with Frozen Tofu When I started living on a tight budget, I tried to think of meatless dishes with a meaty texture. I realized that frozen tofu has a texture similar to chicken, and went through some trial and error to come up with this recipe. By frying the patties in a slightly generous amount of vegetable oil, they won't fall apart and the tofu-like texture will lesson, making them more like chicken tsukune. After trying out a lot of things the combination of leek and enoki mushrooms worked the best, but basically you can use any kind of leftovers in your refrigerator. Recipe by *3103* cookpad.japan Low-carb Okonomiyaki-Style Koya Tofu Low-carb Okonomiyaki-Style Koya Tofu My family loves okonomiyaki and I make it at least once a week. For this version, I used koya tofum which is low in carbohydrates, has a long shelf life, and is inexpensive. It has the characteristic chewy texture of koya tofu with the flavor of tofu. It differs from regular okonomiyaki, but you can enjoy the feeling of having okonomiyaki with this. Step 3: This batter doesn't have a lot of moisture even when it's smooth, but some moisture will come out of the bean sprouts, so if the batter doesn't come together at this point don't worry. Step 7: If you brown the pancake well it will be easier to flip, but it falls apart easier than one made with flour. If you are using an induction stovetop, please adjust the cooking time. Recipe by Mrs. ookara cookpad.japan Salty Tofu Tatsuta-age Salty Tofu Tatsuta-age I wanted to eat a simply-flavored and crisp and salty fried tofu, and this was what I came up with! If you cut the the tofu into 1.5 cm blocks, they won't crumble when cooked and are easy to eat. Season the tofu lightly before frying, then add more if needed. Recipe by Momokito cookpad.japan Homemade Koya Freeze-Dried Tofu Homemade Koya Freeze-Dried Tofu I froze some tofu because its expiration date was approaching. The texture changed and it became a new ingredient. You can use either silk or firm tofu. It's up to you. If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin cookpad.japan Homemade Koya Freeze-Dried Tofu Homemade Koya Freeze-Dried Tofu I froze some tofu because its expiration date was approaching. The texture changed and it became a new ingredient. You can use either silk or firm tofu. It's up to you. If you add spinach or leafy vegetables, and hold it together with egg, it will be good. Recipe by Haerbin cookpad.japan Non-Fried Tofu Minced Katsu Non-Fried Tofu Minced Katsu I ate a dish similar to this at one of my favorite cafés, figured it would be easy to make at home, and tried to figure out how to do it without frying. This recipe might not exactly resemble minced katsu, but that's the name that the cafe used, so I used the name as-is. About 1 teaspoon of olive oil should be sufficient depending on the size of the pan used in step 5, but I want to make these crunchy all over, so I always use 1~2 tablespoons. Recipe by milestone cookpad.japan Non-Fried Tofu Minced Katsu Non-Fried Tofu Minced Katsu I ate a dish similar to this at one of my favorite cafés, figured it would be easy to make at home, and tried to figure out how to do it without frying. This recipe might not exactly resemble minced katsu, but that's the name that the cafe used, so I used the name as-is. About 1 teaspoon of olive oil should be sufficient depending on the size of the pan used in step 5, but I want to make these crunchy all over, so I always use 1~2 tablespoons. Recipe by milestone cookpad.japan Cappuccino Koya (Freeze-Dried) Tofu Snacks Cappuccino Koya (Freeze-Dried) Tofu Snacks This is a recipe for a snack made with koya (freeze-dried) tofu that I love. Use a thick plastic bag (I use resealable zip-lock bags) when soaking the tofu. They burn easily, so adjust the time and temperature to suit your oven. Sprinkle with cinnamon to taste! The thinner they are, the better the texture. Recipe by CAFE703 cookpad.japan Cappuccino Koya (Freeze-Dried) Tofu Snacks Cappuccino Koya (Freeze-Dried) Tofu Snacks This is a recipe for a snack made with koya (freeze-dried) tofu that I love. Use a thick plastic bag (I use resealable zip-lock bags) when soaking the tofu. They burn easily, so adjust the time and temperature to suit your oven. Sprinkle with cinnamon to taste! The thinner they are, the better the texture. Recipe by CAFE703 cookpad.japan Soboro (Crumbled) Freeze Dried Tofu Soboro (Crumbled) Freeze Dried Tofu My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly. I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious. In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario cookpad.japan Soboro (Crumbled) Freeze Dried Tofu Soboro (Crumbled) Freeze Dried Tofu My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly. I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious. In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario cookpad.japan Brown Sugar & Kinako Freeze-dried Tofu Snack Brown Sugar & Kinako Freeze-dried Tofu Snack I wanted to make a snack using dried tofu, so I made this. I recommend cutting the tofu to be about 5mm thick. Please adjust how long you bake the tofu depending on your oven's tendencies. You can just use regular brown sugar found on sale in stores. Add more or less brown sugar and kinako depending on how you like it! Recipe by CAFE703 cookpad.japan Brown Sugar & Kinako Freeze-dried Tofu Snack Brown Sugar & Kinako Freeze-dried Tofu Snack I wanted to make a snack using dried tofu, so I made this. I recommend cutting the tofu to be about 5mm thick. Please adjust how long you bake the tofu depending on your oven's tendencies. You can just use regular brown sugar found on sale in stores. Add more or less brown sugar and kinako depending on how you like it! Recipe by CAFE703 cookpad.japan Frozen Tofu Kara-age with Shio-Koji Frozen Tofu Kara-age with Shio-Koji I wanted to make a healthy yet delicious tofu kara-age. Use plenty of garlic to taste for a stronger aroma. Shio-koji burns easily so be careful. The soy sauce is used simply to add saltiness and aroma, so only a little is necessary... If you like a sweeter taste, add mirin. Recipe by Magumago cookpad.japan Frozen Tofu Kara-age with Shio-Koji Frozen Tofu Kara-age with Shio-Koji I wanted to make a healthy yet delicious tofu kara-age. Use plenty of garlic to taste for a stronger aroma. Shio-koji burns easily so be careful. The soy sauce is used simply to add saltiness and aroma, so only a little is necessary... If you like a sweeter taste, add mirin. Recipe by Magumago cookpad.japan A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu My son likes tofu, and my husband loves mapo tofu. I can make this with ingredients on-hand without buying extra ingredients! I encourage you all to try this. You'll be able to make a delicious dish just using ingredients available in your fridge. Adding the miso last is a bit of a pain, but rather than adding it in at the same time with ◎ ingredients, adding it in later prevents it from becoming bitter, and leaves the taste of the miso intact. You can add an extra 2 teaspoons of ginger and it will taste great. You could also add garlic and doubanjiang! Recipe by ayureo cookpad.japan A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu A Unique Freeze-Dried Tofu Dish Japanese-Style Mapo Tofu My son likes tofu, and my husband loves mapo tofu. I can make this with ingredients on-hand without buying extra ingredients! I encourage you all to try this. You'll be able to make a delicious dish just using ingredients available in your fridge. Adding the miso last is a bit of a pain, but rather than adding it in at the same time with ◎ ingredients, adding it in later prevents it from becoming bitter, and leaves the taste of the miso intact. You can add an extra 2 teaspoons of ginger and it will taste great. You could also add garlic and doubanjiang! Recipe by ayureo cookpad.japan Inexpensive and Healthy Teriyaki Tsukune Patties with Frozen Tofu Inexpensive and Healthy Teriyaki Tsukune Patties with Frozen Tofu When I started living on a tight budget, I tried to think of meatless dishes with a meaty texture. I realized that frozen tofu has a texture similar to chicken, and went through some trial and error to come up with this recipe. By frying the patties in a slightly generous amount of vegetable oil, they won't fall apart and the tofu-like texture will lesson, making them more like chicken tsukune. After trying out a lot of things the combination of leek and enoki mushrooms worked the best, but basically you can use any kind of leftovers in your refrigerator. Recipe by *3103* cookpad.japan Inexpensive and Healthy Teriyaki Tsukune Patties with Frozen Tofu Inexpensive and Healthy Teriyaki Tsukune Patties with Frozen Tofu When I started living on a tight budget, I tried to think of meatless dishes with a meaty texture. I realized that frozen tofu has a texture similar to chicken, and went through some trial and error to come up with this recipe. By frying the patties in a slightly generous amount of vegetable oil, they won't fall apart and the tofu-like texture will lesson, making them more like chicken tsukune. After trying out a lot of things the combination of leek and enoki mushrooms worked the best, but basically you can use any kind of leftovers in your refrigerator. Recipe by *3103* cookpad.japan Low-carb Okonomiyaki-Style Koya Tofu Low-carb Okonomiyaki-Style Koya Tofu My family loves okonomiyaki and I make it at least once a week. For this version, I used koya tofum which is low in carbohydrates, has a long shelf life, and is inexpensive. It has the characteristic chewy texture of koya tofu with the flavor of tofu. It differs from regular okonomiyaki, but you can enjoy the feeling of having okonomiyaki with this. Step 3: This batter doesn't have a lot of moisture even when it's smooth, but some moisture will come out of the bean sprouts, so if the batter doesn't come together at this point don't worry. Step 7: If you brown the pancake well it will be easier to flip, but it falls apart easier than one made with flour. If you are using an induction stovetop, please adjust the cooking time. Recipe by Mrs. ookara cookpad.japan Low-carb Okonomiyaki-Style Koya Tofu Low-carb Okonomiyaki-Style Koya Tofu My family loves okonomiyaki and I make it at least once a week. For this version, I used koya tofum which is low in carbohydrates, has a long shelf life, and is inexpensive. It has the characteristic chewy texture of koya tofu with the flavor of tofu. It differs from regular okonomiyaki, but you can enjoy the feeling of having okonomiyaki with this. Step 3: This batter doesn't have a lot of moisture even when it's smooth, but some moisture will come out of the bean sprouts, so if the batter doesn't come together at this point don't worry. Step 7: If you brown the pancake well it will be easier to flip, but it falls apart easier than one made with flour. If you are using an induction stovetop, please adjust the cooking time. Recipe by Mrs. ookara cookpad.japan Salty Tofu Tatsuta-age Salty Tofu Tatsuta-age I wanted to eat a simply-flavored and crisp and salty fried tofu, and this was what I came up with! If you cut the the tofu into 1.5 cm blocks, they won't crumble when cooked and are easy to eat. Season the tofu lightly before frying, then add more if needed. Recipe by Momokito cookpad.japan Salty Tofu Tatsuta-age Salty Tofu Tatsuta-age I wanted to eat a simply-flavored and crisp and salty fried tofu, and this was what I came up with! If you cut the the tofu into 1.5 cm blocks, they won't crumble when cooked and are easy to eat. Season the tofu lightly before frying, then add more if needed. Recipe by Momokito cookpad.japan