Thanks mainly to a nationwide on-again-off-again relationship with Buddhism and vegetarianism, Japanese chefs have become adept at transforming soy beans into incredibly realistic mock-meat products. These are not just commercially made, industrial scaled foodstuffs though- even the smallest of farmsteads with minimal equipment and space can create tofu with the most delicate flavour and the silkiest of textures to rival the technologically advanced, multinational corporations, resulting in a wealth of artisanal and regional tofus across the country. Mount Kōya, in the Wakayama prefecture, has been the home of Shingon Buddhism in Japan for over a thousand years and according to legend, the birthplace of freeze-dried Kōyadofu. During the Edo period, a monk is said to have unintentionally left an offering of tofu outside overnight; being eight hundred metres up a mountain, the beancurd quickly froze in the night air and was forgotten about until the next morning. Upon discovering his mistake the monk allowed the frozen block of tofu to defrost before eating it as normal, which is when he noticed the structural changes and intensified flavour resulting from the overnight chilling.
By freezing and defrosting, you reduce the amount of water that it can hold within its gel-like structure, turning the tofu into a spongy, crumbly mass similar in texture to cooked minced pork. Fried lightly in a little oil to increase the fat content and with the addition of some finely chopped mushrooms to boost the savoury umami flavour, you end up with the perfect base for a vegan-friendly version of the classic gyoza that even the most tofu-phobic of people will enjoy.