Asahimatsu Koya Tofu (132.5G)

Koya tofu [soybean (USA) / potassium carbonate, tofu coagulant], attached seasoning [sugar, powdered soy sauce (contains wheat and soybeans), salt, dried bonito extract, dextrin, kelp extract, shiitake mushroom extract / seasoning (monosodium glutamate, etc.), emulsifier, potassium carbonate].

Contains: Wheat, soybean, bonito

Per Serving (1 Koya Tofu & 1 Seasoning):
Calories: 121kcal
Protein: 8.8g
Fat: 5.7g
Sugar: 8.5g
Dietary Fiber: 0.2-0.6g
Salt Equivalent: 1.3g
Potassium: 138.0mg
Calcium: 81.0mg
Iron: 1.0mg

*Do not rehydrate the koya tofu in boiling water. Doing so may cause the product to collapse.
* Cook the koya tofu with the attached powdered seasoning. Boiled with only water (hot water)
Also, if you boil it with only sugar and mirin seasoning, it may fall apart.
*When cutting into easy-to-eat pieces, float the tofu on water to absorb moisture.
Squeeze out the water, cut it into your preferred size and cook.

[Microwave Method]
1) In a container where the tofu can be placed with a gap,
Dissolve the "powder seasoning" in the hot water shown in the table below to make the dashi stock.
2) Add the koya tofu to the dashi stock without putting it back in, and cover about 2/3 of the container with plastic wrap.
3) Using the time (shown in the pic) as a guide, heat in the microwave until the broth is almost gone. Please note that heating will cause the vessel to become hot.

[Boiling Method]
1) Put the hot water or water in the table below and the attached "powder seasoning" in a wide-bottomed pot to make dashi soup.
2) When the dashi stock boils, add the koya tofu without putting it back.
* Make sure to put "koya tofu" in the dashi soup in step 1 If you boil it without adding "powder seasoning", it may fall apart.
3) Place the lid on the lid slightly to prevent it from boiling over, and simmer over low heat until a little of the dashi stock remains. (approximately 10-15 minutes)