Stir-fried Bok Choy, Koyadofu, Effortless Cooking

20250107 #breakfastdiary 1280, -7°C/clear Koyadofu is freeze-dried tofu widely used in Japanese cooking. It's known to have a higher protein content than regular tofu, be easier to digest, and be quite effective at suppressing cholesterol. I pulled out tofu I'd frozen back on 12/29, leftover from making "Don't Despair Just Because Things Don't Go As Planned Mapo Tofu." Thawing frozen tofu and squeezing out the water gives you a texture similar to (though not identical to) koyadofu. #stirfriedbokchoy with koyadofu-style tofu and king oyster mushroom

1/2 block tofu, 4 bok choy, 1 king oyster mushroom, 3-4 cloves garlic, 1T oyster sauce, oil, salt, pepper

1. Before bed, freeze the tofu, then soak it in water the next day. 2. Cut the tofu into cubes, heat oil in a pan, salt it, and fry until the surface is crisp, then set aside. 3. Heat oil in a pan, sauté minced garlic, add the king oyster mushroom and bok choy, sauté until wilted, then add oyster sauce and cook a bit more. 4. Plate it and finish with pepper, pepper, pepper, pepper Inspired by @jooboossong #breakfast #recipe #miraclemorning #koyadofu #effortlesscooking

Inspired by @jooboossong