"Koya tofu" was so delicious! We have carefully selected and summarized three recipes that will grab your heart and stomach! The chewy texture is addictive. Even if you have the impression that you don't like the quick taste, please give it a try!

* Click the recipe name in each recipe summary to jump to the detailed recipe page.

Motchiri "Fried Koya tofu"

A recipe for "fried Koya tofu " that is crispy on the outside and very delicious on the inside. Rehydrate with water and fry Koya tofu sprinkled with potato starch in a frying pan. Place grated daikon radish here and sprinkle mentsuyu on it to complete!

Purumochi "Abekawa style of Koya tofu"

A recipe for "Koya-dofu Abekawa-style " that has a crispy, fluffy texture and juicy chewy texture. Rehydrate with water and fry Koya tofu sprinkled with potato starch in a frying pan. When it's crispy, take it out, pour hot water over it, lightly drain it, and sprinkle it with plenty of kinako sugar. The batter stretches out and tastes like mochi. It is recommended to sprinkle a pinch of salt!

"Koya-dofu Chinjao" that goes on rice

A recipe for "Koya-dofu chinjaolose " that is addictive to its plump texture and punchy seasoning. Rehydrate with lukewarm water and fry the chopped Koya tofu and peppers with oyster sauce and garlic. The white rice goes on and on, and it's great for beer!