Hi, I’m Clara. Today, I’m gonna show you how to make low-carb crispy koya dofu snack recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Low-Carb Crispy Koya Dofu Snack Recipe
Low-Carb Crispy Koya Dofu Snack is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Low-Carb Crispy Koya Dofu Snack is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook low-carb crispy koya dofu snack using 3 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Low-Carb Crispy Koya Dofu Snack:
- Prepare 2 large pieces - about 36 grams Koya dofu
- Prepare 40 grams Salted butter
- Prepare 25 to 30 grams Lakanto S artificial sweetener (or sugar)
Steps to make Low-Carb Crispy Koya Dofu Snack:
- Preliminaries: Return the butter to room temperature. Rehydrate the koya dofu in plenty of water. (They should be completely saturated with water, so leave them to soak for 10 to 15 minutes.)
- Start preheating the oven to 180°C. Press down on the koya dofu to squeeze out the water. Cut into half lengthwise, then slice about 3 mm thick.
- Place 2 sheets of paper towels in a plastic bag, and place the sliced koya dofu on them. Press them lightly with your hands over the bag. When the paper towels have absorbed a lot of moisture, take them out.
- Put the well softened butter (you should be able to press down through it with a finger) into the bag. Squeeze over the bag to distribute the butter evenly.
- Empty out the contents of the bag into a large shallow tray or similar large container. Coat each piece on both sides with the Lakanto S.
- Line the pieces on a kitchen parchment paper lined baking sheet, leaving space between each piece.
- Since the koya dofu slices are squeezed after being sliced thinly, some will break… line those up on the edges.
- Bake in a 180°C oven, on the middle rack if possible, for about 15 minutes. Look for the pieces to start turning golden brown. Adjust the cooking time accordingly.
- Turn off the heat, and leave the oven door slightly open for about 5 minutes, to evaporate the moisture. (I stuck an oven mitt in the door to keep it ajar in the photo.)
- Place the whole baking sheet on a cooling rack to cool it down a bit. Most of the pieces will turn hard and crispy when cool, but some will stay soft.
- Microwave the soft pieces for 30 seconds at 600W. If they remain soft after cooling, microwave again.
- The snacks will have a crispy texture. If you leave them out you won’t be able to stop eating them.
- The snacks soften if they absorb any moisture, so finish them as soon as possible, or freeze them. When you freeze them they have a different crunchy texture, so I recommend it.
- The ingredients I used: Misuzu brand koya dofu
- Yukijirushi brant salted butter. (I used salted butter because I thought a little salt wakes up the flavor a bit.)
- Addendum: In Step 4, if the butter doesn’t coat the pieces properly, they’ll have an uneven finish. The 3 pieces on the left in the photo are examples of that.
- If you add sweetener or sugar in Step 4, the butter won’t stick to the koya dofu and will remain in the bag. So, it’s best to add the sweetener in Step 5.
- If you are using sugar, bake the pieces for a shorter time while keeping an eye on them. They burn easier than ones with artificial sweetener.
So that’s going to wrap it up with this exceptional dish low-carb crispy koya dofu snack recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
