Stir-Fried Freeze-Dried Tofu

Name: Stir-Fried Freeze-Dried Tofu
Cuisine: Japanese
Ingredients: ¼ cup dried black kikurage, soaked in cold water for 20 minutes; ¼ cup dried black kikurage, soaked in cold water for 20 minutes; 2 koyadofu (freeze-dried tofu) cakes; 1 red bell pepper, stem, seeds, and ribs removed; 1 green bell pepper, stem, seeds, and ribs removed; 2 cups chicken broth; 2 tablespoons plus 2 teaspoons sesame oil, divided; 1 thumb-size piece of ginger, peeled and julienned; ½ to 1 teaspoon toban jiang (chile-bean sauce); ½ to 1 teaspoon toban jiang (chile-bean sauce); 1 tablespoon sake (rice wine); 1 tablespoon sake (rice wine); 1 tablespoon sugar; 2 teaspoons shoyu (soy sauce); 2 teaspoons shoyu (soy sauce)

Koyadofu Itame

Preparation info

2
servings as a light main dish servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In this preparation, freeze-dried tofu is first simmered in chicken broth to absorb its rich flavor. The tofu is then stir-fried with red and green bell peppers in a sauce spiced with a very popular adopted Chinese condiment, toban jiang, chile-bean sauce. Use red chile pepper flakes if chile-bean sauce is not available.

Ingredients

¼ cup dried black kikurage, soaked in cold water for 20 minutes
2 koyadofu (freeze-dried tofu) cakes
1

Method

Drain the kikurage, cut off and discard the tough stems, and cut the remainder into thin strips.

In a medium bowl of warm water, soak the freeze-dried tofu until it is softened, 2 minutes. Drain it, and squeeze it to remove excess water.

In a medium pot of boiling water, blanch the red and green bell peppers for 30 seconds, then plunge them into cold water to stop the coo