Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, low-carb crispy koya dofu snack. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Low-Carb Crispy Koya Dofu Snack is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Low-Carb Crispy Koya Dofu Snack is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have low-carb crispy koya dofu snack using 3 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Low-Carb Crispy Koya Dofu Snack:
- Prepare 2 large pieces - about 36 grams Koya dofu
- Take 40 grams Salted butter
- Prepare 25 to 30 grams Lakanto S artificial sweetener (or sugar)
Instructions 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 is going to wrap this up for this exceptional food low-carb crispy koya dofu snack recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
