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1
Preliminaries: Return the butter to room temperature.
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2
Rehydrate the koya dofu in plenty of water.
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3
(They should be completely saturated with water, so leave them to soak for 10 to 15 minutes.)
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4
Start preheating the oven to 180C.
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5
Press down on the koya dofu to squeeze out the water.
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6
Cut into half lengthwise, then slice about 3 mm thick.
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7
Place 2 sheets of paper towels in a plastic bag, and place the sliced koya dofu on them.
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8
Press them lightly with your hands over the bag.
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9
When the paper towels have absorbed a lot of moisture, take them out.
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10
Put the well softened butter (you should be able to press down through it with a finger) into the bag.
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Squeeze over the bag to distribute the butter evenly.
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12
Empty out the contents of the bag into a large shallow tray or similar large container.
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13
Coat each piece on both sides with the Lakanto S.
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14
Line the pieces on a kitchen parchment paper lined baking sheet, leaving space between each piece.
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15
Since the koya dofu slices are squeezed after being sliced thinly, some will break... line those up on the edges.
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Bake in a 180C oven, on the middle rack if possible, for about 15 minutes.
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Look for the pieces to start turning golden brown.
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18
Adjust the cooking time accordingly.
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Turn off the heat, and leave the oven door slightly open for about 5 minutes, to evaporate the moisture.
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20
(I stuck an oven mitt in the door to keep it ajar in the photo.)
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Place the whole baking sheet on a cooling rack to cool it down a bit.
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22
Most of the pieces will turn hard and crispy when cool, but some will stay soft.
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23
Microwave the soft pieces for 30 seconds at 600W.
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If they remain soft after cooling, microwave again.
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25
The snacks will have a crispy texture.
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26
If you leave them out you won't be able to stop eating them.
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27
The snacks soften if they absorb any moisture, so finish them as soon as possible, or freeze them.
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28
When you freeze them they have a different crunchy texture, so I recommend it.
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29
The ingredients I used: Misuzu brand koya dofu
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30
Yukijirushi brant salted butter.
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(I used salted butter because I thought a little salt wakes up the flavor a bit.)
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32
Addendum: In Step 4, if the butter doesn't coat the pieces properly, they'll have an uneven finish.
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The 3 pieces on the left in the photo are examples of that.
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34
If you add sweetener or sugar in Step 4, the butter won't stick to the koya dofu and will remain in the bag.
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So, it's best to add the sweetener in Step 5.
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36
If you are using sugar, bake the pieces for a shorter time while keeping an eye on them.
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They burn easier than ones with artificial sweetener.
