With its porous, firm yet tender texture and its mild, unimposing taste, dried tofu has an amazing ability to absorb the flavors of the foods and seasonings it is cooked with. Unlike fresh tofu, which tends to break apart when sautéed, dried tofu holds its shape even after prolonged cooking. These qualities make it well suited to any style of cooking. Appropriately seasoned, it can be used in place of meat or poultry in many ethnic entrées. Lightweight and easy to store and prepare, it is also the ideal camp food.

Before freeze-dried tofu can be used, it must first be reconstituted. Briefly soaking this food in plain water, then squeezing out most of the moisture is all that is needed. Once reconstituted, there are three basic ways of cooking with freeze-dried tofu. Familiarize yourself with these versatile techniques. First, snow-dried tofu can be diced and added directly to well-seasoned broth, sauces, or other flavorful dishes. The second method is to marinate the diced tofu for thirty minutes. A marinade of natural soy sauce, mirin, and ginger is perfect when making Oriental entrées. Soy sauce, white wine, and herbs associated with Western cuisine, such as poultry seasoning or rosemary and bay leaf, impart a flavor suited to Western dishes. The third - and most versatile - method is to simmer the tofu in a well-seasoned broth. It may then be served as is; pan-fried in toasted sesame oil; or diced and added to stews, sautés, grains, sauces, and salads. Simmered freeze-dried tofu is especially good when it is deep-fried after being dipped in tempura batter, or after being dipped in egg batter and rolled in bread crumbs.

Coarsely grating dried tofu before reconstituting yields another range of possibilities. Try adding some to stuffings, casseroles, and vegetable or grain-based burgers or croquettes. Dried tofu stores well for several months, but it gradually turns yellow-brown with age, so buy only light beige-colored dried tofu, and store it in a cool, dry place away from direct sunlight. To reconstitute, soak dried tofu in warm water for five minutes, then press firmly between your hands. Repeatedly dampen and press until the liquid that comes out is no longer milky.

Serves 3

Snow-dried tofu replaces corned beef as the concentrated source of protein in this classic winter one-pot meal. Serve with whole grain bread or other grain of your choice for a simple, warming, and delicious dinner.

6 pieces Mitoku Snow-Dried Tofu
2 cups Mitoku Hidaka Kombu stock (Kombu & Water)
2 tablespoons Mitoku Yaemon Tamari
1 tablespoon Mitoku Mikawa Mirin
1 bay leaf
Pinch of rosemary
1 onion, cut into 8 to 12 wedges
3 carrots, cut into bite-sized chunks
1 rib celery, cut on the diagonal into 2-inch lengths
10-12 mushrooms, halved or quartered
3 wedges buttercup squash (1-inch pieces), or several 1/2-inch slices butternut squash
12 broccoli florets

Reconstitute dried tofu by soaking it in lukewarm water 5 minutes. Repeatedly dampen and squeeze out excess water until liquid that comes out is no longer milky. Cut tofu pieces in half lengthwise, then cut each half crosswise into thirds.

In a large frying pan, bring one cup stock or water to a simmer with tamari and mirin. Add bay leaf, rosemary, onion, and tofu. Cover and simmer 10 minutes. Add remaining cup of stock or water, carrots, celery, and mushrooms. Cover and simmer 5 minutes. Add squash and simmer until vegetables are nearly tender (about 10 minutes). If pan is nearly dry, add 1/3 cup water mixed with 1 teaspoon shoyu. Add broccoli and simmer until tender-crisp (about 5 minutes).

Place the frying pan in the center of the table, uncover, and serve.

Serves 3

Snow-Dried tofu is delicious when simmered in a shoyu-seasoned broth and served with grated ginger and a garnish of slivered scallion. Several recipes start by flavoring dried tofu this way before adding it to other ingredients to make sauces, stews, or sautées. By using different herbs and seasonings in the broth, you can flavor the dried tofu in ways appropriate to the dish you plan to use it in. Try the recipes below to get the idea, then experiment with your own creations.

6 pieces Mitoku Snow-Dried Tofu
1 cup spring water
1 1/3 tablespoons Mitoku Johsen Shoyu or Mitoku Yaemon Tamari (to taste)
1 tablespoon Mitoku Mikawa Mirin
1 clove garlic, pressed or finely minced, or 2 thin slices peeled fresh ginger (optional)
1 1/2 teaspoons peeled and finely grated ginger
Slivered scallion for garnish

Reconstitute dried tofu by soaking it in lukewarm water 5 minutes. Repeatedly dampen and squeeze out excess water until liquid that comes out is no longer milky. Press cakes until fairly dry, then place in a saucepan or frying pan with water, shoyu, mirin, and garlic or ginger. Simmer, loosely covered, until most liquid is absorbed (15 to 20 minutes). Be careful not to scorch tofu.

Serve with small mound of grated ginger and a sprinkling of scallion.

VARIATION: After simmering, pan-fry the tofu in 2 to 3 teaspoons toasted sesame oil until slightly browned on both sides. Serve as shown above or use in other recipes.

Tofu in a Blanket Serves 3 6 pieces Mitoku Snow-Dried Tofu 6 whole cabbage leaves Pinch Masu 100% Sea Water Salt Marinade for Simmering Tofu: 1 cup spring water 1 1/3 tablespoons Mitoku Johsen Shoyu or Mitoku Yaemon Tamari 1 tablespoon Mitoku Mikawa Mirin 3 thin slices peeled fresh ginger root or 1 tbsp. ginger powder (optional) Marinade for Simmering Stuffed Cabbage: 2/3 cup spring water 2 teaspoons Mitoku Johsen Shoyu or Mitoku Yaemon Tamari 1/2 bay leaf Pinch rosemary Reconstitute dried tofu by soaking in lukewarm water 5 minutes. Repeatedly dampen and squeeze out excess water until liquid that comes out is no longer milky. Press cakes fairly dry and place in saucepan or skillet with water, shoyu or tamari, mirin, and ginger (if using). Simmer, loosely covered, until most liquid is absorbed (15 to 20 minutes). Be careful not to scorch tofu. In a large pot, bring 2 inches of water to boil. Add salt and cabbage leaves. Parboil 5 minutes. Remove leaves, cool immediately under running water or in a cold-water bath, and drain. If central ribs are stiff, cut them out. Cut each piece of tofu in half. Stack two halves in the center of each cabbage leaf. Neatly wrap (as you would a package) and fasten with toothpicks. Combine last four ingredients in medium-sized skillet, add cabbage parcels, cover, and simmer 20 minutes. Serve hot.

Makes 2 Servings

"Karai no Koyadofu Itame"
A few years ago, I modified this traditional recipe for my fiancé who loves everything spicy hot! A great dish for the Fall season, to clear excess mucus in the lung area.
2 Blocks of Mitoku Snow-Dried Tofu
1 Red and 1 Green Bell Pepper - Leave whole but remove stems, seeds and ribs
2 Cups chicken or strong bonito broth (for Vegetarians-Use strong Kombu powder broth)
4 Tablespoons Mitoku Toasted Sesame Oil (Split and then set aside 2 Tablespoons)
1 teaspoon peeled and slivered fresh ginger root
1/2 to 1 teaspoon "togarashi" or Japanese Red Pepper Flakes
1 Tablespoon Saké (Japanese Rice Wine)
2 Tablespoons of Mitoku Natural Rice Malt
2 teaspoons Mitoku Johsen Shoyu

To Prepare: Soak dried tofu in warm water until soft, about 2-3 minutes. Squeeze to remove all excess water and then set aside. In a pot of boiling water, blanch the peppers for 30 seconds. Dunk them into cold water and then cut into thin, 2-inch long strips.
Next, bring broth to a boil over medium heat, reduce to low and then add tofu, without completely covering pan, cook for 10 minutes. Drain the tofu, keeping the broth. Cut tofu cakes in 3/8 inch thick strips. Heat Cast-iron Wok over high heat, add 2 Tablespoons oil and after oil is hot add the ginger. Cook ginger for approx. 30 seconds, then for 10 seconds stir-in the Red Pepper Flakes, then the bell peppers and tofu. Stir-fry together for 1-2 minutes. Reduce the heat and add 1/4 Cups broth, Rice Malt and Saké and cook for 3 minutes. Add Shoyu and stir for 2 more minutes. Toss on the remaining sesame oil and serve hot.