Koyadofu Tempura

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Koyadofu is dried frozen tofu which was discovered when tofu was found frozen under extreme cold on Mount Koya. When reconstituted with water, it has a spongy texture that absorbs flavour beautifully. It is a highly nutritious ingredient commonly used in Japanese cooking. This simple yet elegant dish has a crispy coating accented with shiso leaves and a spongy interior.


  • 2 pieces dried koyadofu
  • Vegetable oil for deep frying

Simmering Stock

  • 200 ml (6⅔ fl oz) konbu dashi
  • 1 Tbsp Japanese soy sauce
  • 1 tsp mirin
  • 1 tsp sake


Soak koyadofu in warm water for 15 minutes or until soft. Rinse in clean water and gently squeeze out water. Repeat this process 2 or 3 times. Then press out water and cut each koyadofu into 4 blocks.

Prepare konbu dashi in a saucepan. Add soy sauce, mirin and sake and bring to a boil. Reduce heat and add koyadofu pieces. Simmer for 10 minutes. Remove and set aside to cool.

Finely chop shiso leaves. Add chopped shiso to tempura batter and mix well.

Gently press out half the liquid from the simmered koyadofu. Coat the koyadofu pieces with tempura batter.

Heat oil and deep fry coated koyadofu until light brown. Remove and drain on absorbent paper.

Arrange on 4 individual serving plates. Best eaten while the pieces are hot.