純素高野豆腐 － 冷凍乾燥豆腐 （132g）

請參閱我們的高野豆腐食譜

Koya豆腐（也稱為Kouri豆腐，即“冰豆腐”）是可追溯到遠古的日本傳統食品。它營養豐富，蛋白質豐富，因此被譽為“田間肉”。

通過冷凍未煮過的新鮮豆腐，然後將其在冰箱中保存固定的時間，大豆蛋白自然變性並成熟。

通過這個過程，豆腐獲得了新的，獨特的質地和其他新特性，而且當脫水後，它便成為天然食品的絕佳典範。

方便易用

製作高麗豆腐的過程中，它很容易復原（補水）並賦予其令人愉悅的柔軟質感。這使得我們的高麗豆腐不僅適合日式烹飪，而且也適合中式，西式烹飪以及其他美食。

如何準備高野豆腐

高野豆腐具有海綿狀的質地，可以吸收風味。大多數食譜都要求在湯中烹飪，以吸收湯中的風味。

您可以將這種高野豆腐直接添加到湯中並一起煮。湯浸入豆腐後，您可以將其加熱至室溫，也可以在冰箱中冷卻，也可以冷卻。

配料

非轉基因大豆，混凝劑，小蘇打

營養信息

和平的Koya豆腐約。 16.5克

能量87大卡蛋白質8.7ｇ脂肪5.5ｇ碳水化合物0.7ｇ gar糖0.5ｇ膳食纖維

0.2ｇ鈉0.1ｇ鈣104ｍｇ鐵1.2ｍｇ植物纖維

0.4克

Koya tofu (also known as  Kouri Tofu “ice tofu”) is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the “meat of the fields.”
By freezing fresh, uncooked tofu and then storing it in a refrigerator for a fixed period of time, the soy proteins are naturally denatured and matured.
Through this process, the tofu gains new, unique textures and other new characteristics, and when dehydrated, it becomes an excellent example of a naturally preserved food.

Convenient and easy to use

When making koya tofu, it is in a way that makes it easy to reconstitute (rehydrate) and gives it a pleasantly soft texture. This makes our koya tofu ideal for not only Japanese cooking, but also for Chinese, western-style cooking, and other cuisines, as well.

How to Prepare Koya Tofu

Koya tofu has a sponge-like texture that can absorb flavors. Most recipes will call for cooking this in a soup to that it can soak up the flavors from the soup. 

You can add this Koya Tofu directly into the soup and cook together. Once the soup has soaked into the tofu, you can serve this hot, room temperature or chill it in the refrigerator and serve cold too.

Ingredients

Non-GMO Soy Beans, Coagulating Agent, Baking Soda

Nutritional Information
One peace of Koya Tofu approx. 16.5g


Energy 87 kcal Protein 8.7ｇ Fat 5.5ｇ Carbohydrates 0.7ｇ 　Sugars 0.5ｇ 　Dietary Fiber
0.2ｇ Sodium 0.1ｇ Calcium 104ｍｇ Iron 1.2ｍｇ Vegetable Fiber
0.4ｇ