Koya tofu can also be a sweet! Here are 5 recipes for arranging sweets from Koya-dofu that were actually made and delicious by the En-eating editorial department. The recommended dish is the plump and crispy "Koya-dofu donut".

* Click the recipe name to jump to the detailed recipe page.

・ Koya tofu French toast

"French toast of Koya tofu " using Koya tofu instead of bread.


The plump and juicy mouthfeel and the gentle sweetness of eggs and milk are completely French toast. However, the more you chew, the more the fragrant taste of soybeans spreads. It's more chewy than French toast on bread, so you can get bloated with just one piece.

・ Koya tofu donuts

"Koya-dofu donuts " that are simply soaked in egg juice, sprinkled with flour and fried.


The outside is crispy and the inside is fluffy, and the fragrance that tickles your nose is just a freshly fried donut! It's moderately moist and doesn't feel like it's in the first place. The gentle flavor of milk and eggs and the sweetness of the crispy granulated sugar spread slowly, giving it a nostalgic taste. And the sweet scent of tofu that you can feel soft in your mouth ♪

・ Koya tofu rusk

A simple recipe "Koya-dofu Rusk " that you just cut, soak and bake.


The outside is crispy (especially the edge), and the inside is moist and moist. The mellow richness of soybeans and the gentle sweetness exude so much that you can chew. You can sprinkle maple syrup or cinnamon sugar, or dip jam or ice cream and eat it!

・ Koya tofu buttermilk cake

"Koya- dofu buttermilk cake" is soaked in buttermilk and baked in the oven.


The outside is crispy and fragrant, the inside is fluffy and juicy when chewed. The gentle sweetness of milk and the mellow richness of butter spread moistly. When it is cooled, it has a firm and firm texture, so if you want to eat it while it is still soft, it is recommended that you cool it a little and then sip it.

・ Koya tofu pancake

A reduced amount of hot cake mix and a plump " Koya-dofu pancake " with grated Koya-dofu.


It's fluffy and delicious! It is soft and fragrant, and the surface has a slightly refreshing texture. When chewed, it unravels and melts in your mouth, spreading a simple sweetness on your tongue. The taste of tofu is not so much (the aftertaste has a slight soybean taste), but I feel the presence of Koya-dofu in a different "fluffy and chewy" texture and a light mouthfeel.


All of these are Koya-dofu arrangement recipes that are "worthy of trying!" How about for today's snack?