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Rehydrating Freeze-Dried Tofu (Koya-Dofu)

It is said that freeze-dried tofu was originally made with the aid of the bitter cold winter wind. The freezing and drying effects of the wind served to remove the moisture. These days freeze-dried tofu is made in factories in a one year long process. The fat oxidizes over time and creates an unpleasant taste, so buy tofu that has been recently produced.

1.First, place the freeze-dried tofu in a large bowl. 2.Cover with a wooden drop-lid. 3.Heat some water to about 80Ž and pour it over the tofu.
4.Be sure to use plenty of water, or it will be inadequately rehydrated. 5.Leave to soak for about 5 minutes, then turn it over and leave to soak for another 5 minutes. 6.It should puff up as shown.
7.Cool the tofu by running cold water over the drop-lid. Be careful to do this properly, as even when the outside of the tofu is cool the inside still contains warm water. 8.Hold the tofu flat in your left hand. Squeeze the white water from the inside of the tofu by pressing down with the pointer and middle finger of your right hand. 9.After squeezing, place the tofu in clean water. When the tofu has absorbed the clean water and swollen up again, squeeze it once more.
10.Thoroughly wash out the white water by repeating this process several times. 11.The tofu should be soft and puffy when rehydrated. If it is inadequately rehydrated it won't taste good, no matter what you do with it.