Kori-tofu (or koya-dofu) is, effectively, freeze-dried tofu. A traditional Japanese pantry staple with strong links with Shojin cuisine, legend has it that kori-tofu was ‘discovered’ by a Buddist monk around 800 years ago when he accidentally left tofu outside on a cold winter day.
Said to have a fluffy texture due to slow freezing processes used by manufacturers, kori-tofu was showcased in Europe for the first time earlier this month
, during an event at the Netherlands’ “Food Valley” hub, with applications said to be broad and varied.
For example, kori-tofu, which is high in protein, could be used as part of gluten-free cake recipes or high protein cookies; can be mashed into a paste to spread on bread; sliced thinly and fried in oil to make fries; or used as part of salads.
As the plant-based market diversifies, reacting to increasing demand for new nutritional and functional options, coupled with broadening free-from horizons and the overarching healthy eating boom; it’s worth running the rule over emerging ingredients such as kori-tofu, especially considering it’s inherent versatility.