1.
freeze-dried tofu; frozen tofu
tofu that has been frozen and then dried, resulting in a spongy, shelf-stable food that absorbs flavors well when reconstituted
凍り豆腐を水で戻す。
To reconstitute freeze-dried tofu in water.
凍り豆腐は保存がきくので便利だ。
Freeze-dried tofu is convenient because it keeps well.
凍り豆腐を煮物に入れると、出汁をよく吸って美味しくなる。
When you add freeze-dried tofu to simmered dishes, it absorbs the broth well and becomes delicious.
A traditional Japanese preserved food made by freezing tofu outdoors in winter, then thawing and drying it. The freezing process creates a sponge-like texture that absorbs cooking liquids well.
ALTERNATE NAMES:
- 高野豆腐: the most common name, after Mount 高野 where Buddhist monks are said to have invented it
- 凍み豆腐: another regional name, especially used in the Tohoku region
COMMON COLLOCATIONS:
- 凍り豆腐を戻す: to reconstitute freeze-dried tofu
- 凍り豆腐の煮物: simmered freeze-dried tofu
- 凍り豆腐の含め煮: freeze-dried tofu simmered in sweet broth
NUTRITION:
Freeze-dried tofu is high in protein and calcium, making it a nutritious ingredient. It is a staple of Buddhist vegetarian cuisine (精進料理) and is also popular in everyday home cooking.