Kōyadōfu is freeze-dried tōfu. It is made with repeated cycles of freezing and defrosting/drying, which traditionally was done in cold climates simply by leaving tōfu outside to naturally freeze at night and defrost/dry during the day. The defrosting and drying leaves tiny pockets inside the dehydrated tōfu, giving it a unique, spongy bite texture.

Text by Kitchen Nippon

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