Koyadofu with Miso Glaze
Koyadofu with Miso Glaze is a classic Japanese dish featuring freeze-dried tofu (koyadofu) that has been rehydrated and then simmered or grilled in a savory-sweet miso-based sauce. The key ingredients are the porous, chewy freeze-dried tofu and a glaze typically made from red or white miso, mirin, sake, and sugar. It is a staple of Japanese home cooking and Buddhist vegetarian (shojin ryori) cuisine.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein and is generally low in carbohydrates and fat. It provides essential minerals like calcium and iron from the tofu and miso, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 12 g |
| Carbs | 8 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Potassium | 200 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Zinc | 1.5 mg |
| Manganese | 0.8 mg |
| Copper | 0.3 mg |
Per 1 piece (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
Koyadofu is a prime example of traditional Japanese food preservation, with its unique spongy texture allowing it to absorb flavors beautifully. Nutritionally, it offers a concentrated source of soy protein and is a fermented food, thanks to the miso glaze, which contains beneficial probiotics if not overheated.
