Recipe: Perfect Macrobiotic Koya Dofu Faux Meat Sauce

Recipe: Perfect Macrobiotic Koya Dofu Faux Meat Sauce Delicious, fresh and tasty.

Macrobiotic Koya Dofu Faux Meat Sauce. I thought of making meat sauce with koya dofu as a substitute. If possible, use a no-yeast koya dofu and ketchup without any artificial flavoring. Recipe by ano mama Soak the koya-dofu in water to rehydrate.

Squeeze out the water from the cabbage.

So I packed it into koya dofu and made a simmered dish.

When you make a cut in the koya dofu, it's easier with a small knife (a fruit knife).

You can cook Macrobiotic Koya Dofu Faux Meat Sauce using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Macrobiotic Koya Dofu Faux Meat Sauce

1. Prepare 2 of blocks Koya dofu (freeze-dried tofu).

2. Prepare 1 of tin Whole canned tomatoes.

3. You need 1/2 medium of Onion.

4. You need 1 of Green pepper.

5. It’s 2 of Shiitake mushrooms.

6. Prepare 1/2 of Celery.

7. It’s 3 tbsp of ◎Ketchup.

8. It’s 2 tsp of ◎Granulated soup stock (Vegi-cook: Refer to the Steps).

9. You need 1 tsp of ◎Soy sauce.

10. It’s 1 clove of Garlic.

11. You need 1 of Grapeseed oil (or olive oil).

It's delicious even cold, so perfect for a bento box!. but I think that a lighter taste dashi-based sauce is the best way to bring out the natural .

Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans.

Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu!

Koya-dofu is freeze-dried tofu that originated from a famous Buddhist temple on Mt.

Macrobiotic Koya Dofu Faux Meat Sauce instructions

1. Rehydrate and wring out the koya dofu, then use a blender to break it up into tiny pieces..

2. Mince the vegetables..

3. Heat some oil in a frying pan, then add the minced garlic. Once it becomes fragrant, add the vegetables and the koya dofu and cook for 5 minutes..

4. Add the canned tomatoes to the frying pan while smashing them with a spatula. Simmer over medium-low heat for about 10 minutes..

5. Add the ◎ ingredients, and once evenly combined, its complete..

6. I used this Vegi-cook brand of soup stock. Its a granulated seasoning made from vegetables..

It is typically rehydrated, then simmered in soup stock and served with a simple dressing, such as soy sauce and mirin (sweetened rice wine).

Koya-dofu has a unique spongy texture that's a hit with many people in Japan.

Freeze dried tofu is a food made of preserved tofu.

It is called "Koya tofu" in Japan and ingredients used for plebeian Japanese food.

The koya-dofu processed the traditional way is hard, takes one night to reconstitute and is difficult to cook softly, so it's a time-consuming ingredient for use in cooking.