Preheat the oven to 160°C. Put the coffee, sugar, and soy milk (or milk) into a heat-resistant cup and microwave to dissolve the sugar.
Soak the koya tofu in water to reconstitute, then squeeze out any excess water.
Cut into 3-5 mm slices. Cut as thinly as possible.
Transfer into a thick plastic bag.
Pour in the coffee mixture, then press down on the bag to evenly soak the tofu.
Lay on a baking tray lined with parchment paper.
Sprinkle with cinnamon to taste. Bake in oven for 10 to 15 minutes at 160°C. Turn over and bake the other side for 10 more minutes.
They're crispy and aromatic.
I made them in the microwave! Microwave each side for 3 minutes (at 500 W), for a total of 6 minutes.
Story Behind this Recipe
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.