-
1
Heat a frying pan over high heat, then add the white wine.
-
2
Let the alcohol evaporate, reduce to the lowest heat, then add the butter, soy milk, and koya dofu.
-
3
The mixture may at first appear to separate, but it will immediately come together.
-
4
Simmer over the lowest heat for 10 minutes without boiling.
-
5
The koya dofu should become rehydrated.
-
6
Skin will form on the surface, so stir occasionally.
-
7
Once the koya dofu rehydrates, add the soy sauce into the soy milk mixture, then mix until the color is uniform.
-
8
Transfer to a plate, and sprinkle with a generous amount of black pepper to accentuate the creaminess.
-
9
Seasoning it with a pinch of salt will further enhance the creaminess and make it a great drinking appetizer with wine.
-
10
Add umami seasoning to boost the flavor to taste.
-
11
This dish is great for diets.
-
12
It's nice and chewy!
-
13
This dish is just as filling as a main dish!
-
14
Try it for lunch or dinner (with nutritional supplements) while dieting, or else as a late-night or in-between meal snack, or drinking appetizer.
-
15
To achieve the best texture, before cooking, soak the koya dofu in hot water for about 4 minutes to rehydrate, and squeeze out the excess moisture!
-
16
I use it without soaking it first.
