I cut up some koya tofu and turned them into a crispy, crunchy snack! This recipe doesn't require re-hydrating the tofu, but just coat with melted butter.
I wondered if the koya tofu that's sold for miso soup could be turned into a snack and came up with this original koya tofu version wheat bran snack.
Since the temperature of ovens vary, use 170℃ as a guideline and pay attention while baking.These taste delicious when topped with cinnamon after they're baked.
Enjoy Japanese food around the world.