Kōya Dōfu Pot-au-feu

Name: How to cook Kōya Dōfu Pot-au-feu - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Kōya Dōfu Pot-au-feu

Kōya Dōfu is freeze-dried Tofu. They say it originated in the mid 16th century in Japan. It is still popular and a variety of Kōya Dōfu products are available. In Melbourne where I live, you can find it at Japanese grocery stores. Kōya Dōfu is like a hard dried sponge and it is very easy to prepare. Just add it to your favourite soup, so that it will suck up the soup and get soft. Today I cooked Pot-au-feu style soup with Vegetables cut into chunky pieces. When the soup is nearly done, I added Kōya Dōfu and simmered for 5 minutes. This is a very nutritious 100% Vegan soup.

Ingredient

Food ration :

4 Servings

1 tablespoon

Olive Oil *OR Oil of your choice

1 clove

Garlic *finely chopped

Onion

Carrot

2-3 leaves

Cabbage

Potato

1/4 cup

White Wine OR Sake (Rice Wine) *optional

4 cups

Vegetable Stock *OR Stock of your choice

Bay Leaf

50-60 g

Dry Kōya Dōfu

Cooking instructions

* Step 1

Cut all Vegetables in chunky bite-size pieces.

* Step 2

Heat Oil and Garlic in a pot over medium low heat. When aromatic, add Onion and Carrot, and other Vegetables that require same length of cooking time, and stir.

* Step 3

Then add Cabbage, Potato and Cauliflower, and stir. You also need to add other Vegetables that can be cooked relatively quickly. Add Wine, Stock and Bay Leaf, and bring to the boil.

* Step 4

Cover with a lid and simmer until Vegetables are soft. Season with Salt & Pepper.

* Step 5

Place Dry Kōya Dōfu on a cutting board, pour a small amount of soup over, so that Kōya Dōfu instantly softens. Cut into bite-size and add to the soup. Cover with the lid and simmer for 5 minutes.