Koyadofu (or shimidofu) is freeze dried tofu which is a good source of protein, iron, and calcium. It’s usually rehydrated before cooking. Rehydrated Koyadofu has a spongy texture when rehydrated and absorbs the flavors of dashi soup well. This is a traditional way of rehydrating koyadofu. Procedures may varies depending on kinds of koyadofu and a very popular recipe of Japan.
- 4 small blocks, or 1 oz koyadofu, rehydrated and sliced into 1/6-inch thick
- 1 bunch fresh spinach, washed and cut into 2-inch lengths
- 4 inch negi, sliced diagonally into 1-inch pieces
- 2 eggs
- 1/2 cup dashi
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- Put dashi soup, soy sauce, and mirin in a large skillet and bring to a boil on medium heat.
- Add koyadofu and negi in the soup and simmer for a few minutes on low heat.
- Add spinach and simmer until softned. Beat eggs in a cup.
- Pour the eggs over the ingredients. Cover the pan with a lid and cook for a minute. Stop the heat.