Rehydrate the koya dofu in plenty of water until softened.
Combine the ▲ ingredients in a bowl and mix together. Divide the mixture into 5 equal portions and roll them into balls. You don't need to drain the tofu.
After you have squeezed excess water out of the koya dofu, make a slit in the middle.
Pack the filling mixture from Step 2 into the koya dofu from Step 3. It's easier if you pack the filling into the koya dofu in about 3 batches.
Put the ● seasoning ingredients in a pan that just fits the koya dofu, and stir well. Place the koya dofu upright in the pan.
Cover Step 5 with a lid and simmer. Once the koya dofu has absorbed the sauce, and the sauce has reduced, it's done.
Story Behind this Recipe
I had leftover meatball mixture with tofu that I used to make a hot pot. So I packed it into koya dofu and made a simmered dish.
When you make a cut in the koya dofu, it's easier with a small knife (a fruit knife). It's delicious even cold, so perfect for a bento box! It's also delicious if you add some ginger (grated) to the meat mixture in Step 2.