Go Back
–+ servings
Simple Poached Tofu (Kyoto Style) – vegetarian recipe
Stav Kogan

Simple Poached Tofu (Kyoto Style)

Discover the secret to unbelievably delicious tofu with this simple poaching technique. This gentle cooking method gives tofu a wonderfully firm yet supple texture, perfect for soaking up sauces or adding to stir-fries. A game-changer for any vegetarian kitchen!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 95
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (454 g / 16 oz) firm or extra-firm tofu
  • 1 tablespoon (15 ml / 0.5 fl oz) salt
  • 6 cups (1440 ml) (1.5 liters) water
  • Infuse your poaching water for extra flavor. Add a 4-inch piece of kombu (kelp) to the water as it heats (remove before it boils) or use dashi broth instead of salted water.
  • For the best texture, use firm or extra-firm tofu. Silken or soft tofu is too delicate for this method and will likely fall apart.
  • Store leftover poached tofu submerged in fresh, cool water in an airtight container. Refrigerate for up to 3 days.

Method
 

  1. Prepare the poaching liquid: In a pot large enough to comfortably hold the block of tofu, combine the water and salt.
  2. Bring to a rolling boil over high heat.
  3. Poach the tofu: Gently lower the entire block of tofu into the boiling water.
  4. Reduce the heat immediately so the water maintains a gentle, steady simmer.
  5. Cook until firm: Let the tofu poach for 5 to 10 minutes. It is ready when it floats to the surface and feels firm to the touch.
  6. Drain and serve: Carefully remove the tofu from the pot with a large slotted spoon and let it drain on a plate lined with paper towels. Use immediately or allow to cool before storing.

Nutrition

Calories: 95kcalCarbohydrates: 2gProtein: 10gFat: 5g

Tried this recipe?

Let us know how it was!