Homemade Koya Freeze-Dried Tofu

Homemade Koya Freeze-Dried Tofu

I froze some store-bought tofu and turned it into koya (freeze-dried) tofu.

Ingredients: 2 servings

Tofu (300 g)
1 block
Dashi stock granules
1 teaspoon
1 tablespoon
Sugar (or mirin)
1 tablespoon
Soy sauce
1 tablespoon
as needed (for lightly soaking)


1. Place the packaged tofu as is into the freezer.
2. Thaw Step 1 and drain the liquid, being careful not to break it apart.
3. Cut Step 2 into bite-sized pieces. (In the photo, I sliced the tofu thinly.) Cut the aburaage into 3 mm wide strips.
4. Put the dashi granules, sake, sugar, soy sauce, and water into a pot and bring to a boil. Once boiling, place the tofu.
5. Simmer for 4-5 minutes on medium-low heat. Flip them over and simmer for another 3 minutes. Be careful not to let it come to a full boil.
6. Lastly, scatter with the aburaage and simmer for 1 minute to finish. Cover with a lid until they have cooled (to allow the flavors to meld).

Story Behind this Recipe

I froze some tofu because its expiration date was approaching.
The texture changed and it became a new ingredient.