純素高野豆腐 － 冷凍乾燥豆腐 （132g）
Koya tofu (also known as Kouri Tofu “ice tofu”) is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the “meat of the fields.”
By freezing fresh, uncooked tofu and then storing it in a refrigerator for a fixed period of time, the soy proteins are naturally denatured and matured.
Through this process, the tofu gains new, unique textures and other new characteristics, and when dehydrated, it becomes an excellent example of a naturally preserved food.
Convenient and easy to use
When making koya tofu, it is in a way that makes it easy to reconstitute (rehydrate) and gives it a pleasantly soft texture. This makes our koya tofu ideal for not only Japanese cooking, but also for Chinese, western-style cooking, and other cuisines, as well.
How to Prepare Koya Tofu
Koya tofu has a sponge-like texture that can absorb flavors. Most recipes will call for cooking this in a soup to that it can soak up the flavors from the soup.
You can add this Koya Tofu directly into the soup and cook together. Once the soup has soaked into the tofu, you can serve this hot, room temperature or chill it in the refrigerator and serve cold too.
Non-GMO Soy Beans, Coagulating Agent, Baking Soda
One peace of Koya Tofu approx. 16.5g
Energy 87 kcal Protein 8.7ｇ Fat 5.5ｇ Carbohydrates 0.7ｇ Sugars 0.5ｇ Dietary Fiber
0.2ｇ Sodium 0.1ｇ Calcium 104ｍｇ Iron 1.2ｍｇ Vegetable Fiber