Koyadofu in Hot Pot
Koyadofu in Hot Pot is a Japanese dish featuring freeze-dried tofu (koyadofu) simmered in a savory dashi-based broth, often alongside vegetables, mushrooms, and other hot pot ingredients. The tofu puffs absorb the flavorful broth, becoming soft and juicy. It is a classic component of Japanese nabe (hot pot) cuisine, particularly popular in winter.
🍽️ Nutrition at a glance
This dish is primarily a source of plant-based protein from the tofu, with a moderate amount of carbohydrates and low fat. It provides essential nutrients like iron, calcium, and isoflavones, with a rough calorie estimate of 250-350 kcal per typical serving depending on the broth and accompanying ingredients.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 18 g |
| Carbs | 22 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Calcium | 350 mg |
| Potassium | 420 mg |
| Magnesium | 65 mg |
| Phosphorus | 220 mg |
| Manganese | 1.5 mg |
| Copper | 0.4 mg |
| Selenium | 12 µg |
Per 1 cup (240 g) of cooked koyadofu with broth and vegetables · estimated, varies by recipe
💡 What's interesting
Koyadofu is unique because its freeze-dried texture acts like a sponge, making it exceptional at absorbing the complex flavors of the hot pot broth. Culturally, it's a staple in Japanese home cooking and is valued for its long shelf life and ability to add protein and texture to communal meals.
