Tofu and Koya tofu made from soybeans are representative ingredients with high protein and low calories. However, there are some points that are difficult to handle, such as being unable to store for a long period of time and requiring reconstitution.
Recently, a processed soybean food called "powdered tofu" has been attracting attention. It is said that it is a standard food that can be bought at supermarkets in the Shinshu region, but it may not be very familiar in other regions.
Powdered tofu is made by scraping Koya tofu into powder. Since it does not need to be reconstituted in hot water, it can be widely used, for example, in addition to miso soup, hamburger steak, bitter gourd chanpuru, as a substitute for some flour such as hot cakes and cookies, and in baby food.
■ How to make classic side dishes and roasted tofu
The standard side dish using powdered tofu is roasted tofu. Lightly stir-fry chicken and vegetables that are easy to eat, then add soup stock and season with soy sauce and sugar. Add powdered tofu and simmer until the water is gone.
The tofu with soup stock has a moist and fluffy texture, giving it an image close to that of okara. Furthermore, when it is bound with eggs, it becomes fluffy and has the same impression as tofu. It goes well with rice, so it surely seems to be a standard side dish.
■ You can make powdered tofu at home
There aren't many stores selling powdered tofu, and it's hard to get it because it's flooded with orders. In that case, you can make Koya-dofu finely with a grater or a food processor, so please try it by hand.
Personally, I used to use Koya tofu only for simmered dishes, so if I use tofu, Koya tofu, and powdered tofu, the repertoire will expand considerably. If you are concerned about sugar and weight, why not take it in?