Recipe
"I Want to Eat, But I Want to Lose Weight": Soft Koya Tofu Cookies
Ingredients
- 2blocks Koya tofu (freeze-dried tofu)
- 2tsp sugar
- Apinch of salt
- 1/2beaten egg
- 1tsp oil
About "Soft Koya Tofu Cookies"
These soft cookies are made by rehydrating 2 blocks of Koya tofu, mixing them thoroughly with sugar, salt, 1/2 a beaten egg, and oil, and baking them in a toaster oven at 200°C (390°F) for 15 minutes. Koya tofu contains resistant protein and is expected to promote GLP-1 secretion, making it an ideal snack for dieting. Key steps that determine the final texture include squeezing out as much water as possible, using exactly 1/2 an egg, and cooling the baked cookies on a mesh strainer. Since the texture changes over time, they are best enjoyed within an hour of baking.
Tips for Making "Soft Koya Tofu Cookies"
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Prep
- Soak the Koya tofu in plenty of water for 5 minutes to fully rehydrate until soft to the core. If insufficient, the seasoning won't absorb and the cookies will turn out hard.
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Prep
- Squeeze out as much water as possible with both hands. If any moisture remains, the texture will be soggy instead of cookie-like.
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Slicing
- Quarter the Koya tofu lengthwise and crosswise first, then slice horizontally. This ensures a more even thickness than trying to slice them in half first.
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Seasoning
- Use only 1/2 an egg. A whole egg will overpower the flavor and make the texture soggy. Beat thoroughly before adding to avoid egg white clumps.
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Seasoning
- Always add a small amount of oil (1 tsp). Omitting it results in a dry, crumbly texture, while a little oil prevents dryness and ensures a delicious finish.
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Prep
- Knead the seasoning in thoroughly by hand. Squeeze to release air and loosen your grip to absorb the liquid. Repeat about 15 times until evenly yellow.
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Baking
- Arrange the pieces on the toaster oven rack without overlapping and bake at 200°C (390°F) for 15 minutes. A toaster oven yields a crispier surface than a regular oven.
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Finishing
- Cool the baked cookies on a mesh strainer instead of placing them directly on a plate, which traps steam and makes the bottoms soggy.
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Serving
- Best enjoyed within 1 hour of baking, as the texture changes as moisture evaporates. Freshly baked cookies are crispy on the outside and moist inside.
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Variations
- For more sweetness, increase the sugar to 1 tbsp. You can also substitute the oil with 5g of melted butter for a richer, more indulgent flavor.
Ingredients for "Soft Koya Tofu Cookies"
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How to Make "Soft Koya Tofu Cookies"
- 1
Place 2 blocks of Koya tofu in a bowl, pour in plenty of water, and let sit for 5 minutes to fully rehydrate until soft to the core.
- 2
In another bowl, combine 2 tsp sugar, a pinch of salt, 1 tsp oil, and 1/2 well-beaten egg to make the seasoning mixture.
- 3
After 5 minutes, check if the center of the Koya tofu is soft, then squeeze out as much water as possible with both hands.
- 4
Cut the squeezed Koya tofu into quarters both lengthwise and crosswise, then slice each piece in half horizontally to create bite-sized thin slabs.
- 5
Add the cut Koya tofu to the seasoning bowl. Squeeze to push out air, then release to let it absorb the mixture. Repeat this about 15 times until they are evenly coated and turn yellow.
- 6
Arrange the Koya tofu pieces on the toaster oven rack, leaving space between them so they do not overlap, and bake at 200°C (390°F) for 15 minutes.
- 7
Once they are golden brown, remove them from the toaster oven. Place them on a mesh strainer to cool instead of putting them directly on a plate.
Detailed Commentary on "Soft Koya Tofu Cookies"
* Content organized by topics from the video.
Rehydrating Koya Tofu Thoroughly
Today, we are making a guilt-free cookie using Koya tofu to satisfy your cravings while staying on track with your diet. First, place 2 blocks of Koya tofu in a bowl, pour in plenty of water, and let them rehydrate for 5 minutes. This rehydration step is crucial; if they aren't fully rehydrated, the seasoning won't penetrate to the center. Insufficient rehydration can also cause the cookies to turn out too hard. Use a timer to ensure they soak for a full 5 minutes until soft to the core. While they soak, we'll prepare the seasoning that defines the flavor of these cookies.
The Key Ingredients: Egg and Oil
Prepare a bowl for the seasoning and add 2 tsp of sugar, a pinch of salt, 1 tsp of oil, and 1/2 of a beaten egg. Using a whole egg will make the egg flavor too strong and result in a soggy texture, so 1/2 is the perfect balance. Be sure to beat the egg thoroughly in a separate container first so no egg white clumps remain, which would prevent even absorption. You might wonder why we are adding oil to a diet snack, but this 1 tsp of oil is essential. Without it, the Koya tofu will have a dry, crumbly texture. Adding just a little oil prevents dryness and keeps them delicious even after they cool.
Squeezing Out Water and Slicing
After 5 minutes, touch the center of the Koya tofu to ensure it is completely soft with no hard core. If it's ready, we move on to the most critical step that determines the final texture: squeezing out the water. Wrap your hands around the Koya tofu and squeeze as hard as you can to remove every last drop of moisture. If you don't squeeze it enough, the cookies will end up soggy and underbaked instead of crisp. Once fully squeezed, cut them into quarters lengthwise and crosswise, then slice each piece in half horizontally to make thin, bite-sized slabs. Slicing them after quartering makes it much easier to cut them evenly without the knife slipping.
Why Koya Tofu is Great for Dieting
Add the sliced Koya tofu to the bowl with the seasoning. Let me share why Koya tofu is such an amazing ingredient for a guilt-free snack. Not only is it high in protein, but the freezing and drying process also converts its protein into 'resistant protein,' which acts similarly to dietary fiber. It is also believed to promote the secretion of GLP-1, often called the 'skinny hormone,' helping you maintain a healthy metabolism. When you get late-night cravings, swapping your usual snacks for these cookies will satisfy your hunger completely guilt-free.
Kneading to Absorb the Seasoning
Now, let's infuse the Koya tofu with the seasoning. Simply tossing them won't coat them evenly, so we need to knead them thoroughly by hand. The trick is to squeeze them firmly to push out the air, then release your grip to let them absorb the liquid. Repeating this 'inhale and exhale' motion about 15 times will turn the Koya tofu an even yellow color, ensuring every bite is flavorful. Koya tofu is surprisingly sturdy, so don't worry about them breaking even if you squeeze firmly. Once they are evenly colored, we are ready to bake.
Baking in a Toaster Oven
We will use a toaster oven for baking. Arrange the Koya tofu pieces on the rack, leaving small gaps so they don't overlap. I'm using a 4-slice toaster oven today, which fits the pieces from 2 blocks of Koya tofu perfectly. If you have a smaller 2-slice toaster oven, bake them in two batches. Once arranged, bake at 200°C (390°F) for 15 minutes. While you can use a regular oven, a toaster oven is highly recommended as it makes the surface much crispier and more fragrant. As they bake, a sweet, buttery aroma—reminiscent of baking fresh financiers—will fill your kitchen.
Fresh Texture and Variations
Once they are beautifully golden brown after 15 minutes, they are done! When removing them, place them on a mesh strainer to cool rather than directly on a plate. If placed on a plate, the trapped steam will make the bottom soggy. Eating them while they are still warm offers a wonderful soft cookie texture—crispy on the outside and moist on the inside. If you prefer them sweeter, increase the sugar to 1 tbsp, or swap the oil for 5g of melted butter for a richer flavor. Be sure to enjoy them within an hour of baking before they lose their moisture and change texture!
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食事処さくらの料理教室
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