Homemade Koya Freeze-Dried Tofu

• 1 block Tofu (300 g)
• 1 Aburaage
• 1 tsp Dashi stock granules
• 1 tbsp Sake
• 1 tbsp Sugar (or mirin)
• 1 tbsp Soy sauce
• 1 Water

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.
4. (In the photo, I sliced the tofu thinly.)
5. Cut the aburaage into 3 mm wide strips.
6. Put the dashi granules, sake, sugar, soy sauce, and water into a pot and bring to a boil.
7. Once boiling, place the tofu.
8. Simmer for 4-5 minutes on medium-low heat.
9. Flip them over and simmer for another 3 minutes.
10. Be careful not to let it come to a full boil.
11. Lastly, scatter with the aburaage and simmer for 1 minute to finish.
12. Cover with a lid until they have cooled (to allow the flavors to meld).

aburaage, granules, sake, sugar, soy sauce, water

Taken from cookpad.com/us/recipes/143155-homemade-koya-freeze-dried-tofu (may not work)