凍(こお)り豆腐(どうふ)

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(こうやどうふ): the most common name, after Mount 高野(こうや) where Buddhist monks are said to have invented it
• 凍(し)み豆腐(どうふ): another regional name, especially used in the Tohoku region

Common collocations

• 凍(こお)り豆腐(どうふ)を戻(もど)す: to reconstitute freeze-dried tofu
• 凍(こお)り豆腐(どうふ)の煮物(にもの): simmered freeze-dried tofu
• 凍(こお)り豆腐(どうふ)の含(ふく)め煮(に): 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(しょうじんりょうり)) and is also popular in everyday home cooking.