Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, low sugar piccata-style koya dofu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Low Sugar Piccata-style Koya Dofu. This is a simple dish using low-sugar koya dofu. The mayonnaise gives it a deep flavor.

Low Sugar Piccata-style Koya Dofu is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Low Sugar Piccata-style Koya Dofu is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have low sugar piccata-style koya dofu using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Low Sugar Piccata-style Koya Dofu:

1. Make ready pieces Koya dofu (freeze-dried tofu)
2. Take Egg
3. Get Mayonnaise
4. Make ready Salt and pepper

Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu! Japanese super diet food Stewed dishes made with "Koya Tofu" Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans. Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu!. 'Mabo Dofu Don' is a dish of freshly cooked rice covered with Japanese Style Mabo Dofu. It's one of my son's favourites.

Instructions to make Low Sugar Piccata-style Koya Dofu:

1. Soak the koya dofu in water for about 10 minutes (so that the water seeps in all the way through). Use your hands to squeeze from top and bottom.
2. Cut the koya dofu into 12 pieces and place in a plastic bag.
3. Combine the egg, mayonnaise, salt, and pepper in a bowl.
4. Pour the egg mixture into the bag from Step 2 and massage the egg mixture into the koya dofu through the bag.
5. Line a dish with kitchen parchment paper and arrange the koya dofu on top. Heat uncovered at 600 W for 2 minutes. Flip over, then heat again at 600 W for a minute.
6. Serve.

I have tried some different types of Tofu for this dish, but our favourite remains Momen Tofu, which is medium to soft type, but naturally you can use your favourite type. Koya dofu is tofu that has been frozen then dried. The freezing process creates a distinct spongy texture and the drying process condenses and packs in all the nutrients. Back in the old days when people didn't have a refrigerator at home, this was a common way to preserve fresh tofu. I wanted to share one of the most common, but less Japanese dish, Koya Tofu (高野豆腐, read "Koya-Dofu").

So that’s going to wrap it up for this special food low sugar piccata-style koya dofu recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!