This is an easy recipe with only 3 ingredients. Pickling overnight is enough, but it will be like cheese after 3 days.
Ingredients for Pickled Tofu with Miso (soybeans paste)
You can use any kind of Tofu
- Tofu: 300-400g
- Miso (soybean paste): 4 tablespoons
- Maple syrup: 2 teaspoons (or Mirin)
How to make Tofu picked with Miso (soybeans paste)
1: Wrap the Tofu with a kitchen paper, place it on a container, add weight, and drain well for at least30-40 minutes.
Wrap the Tofu with a kitchen paper and put a weight on it to drain
2: Mix well Miso and maple syrup (or Mirin).
Mix Miso and Maple syrup or Mirin
3: Take the drained Tofu from the paper and wrap it again with a new kitchen paper.
wrap the Tofu with new kitchen papers
4: Apply the mixed paste on the paper and put it in the fridge for 1-7 days.
Apply the Paste on Tofu
I put them in zipper bags
5: Remove the kitchen paper, slice it and serve.
Reviews of Pickled Tofu with Miso (soybeans paste)
Day 4
Day 4: Pickled Tofu with Miso (soybeans paste)
Top: firm tofu, Right: medium-firm tofu, Left: silken soft tofu
!?
How is it?
It’s cheese!!
Exactly. The silken one is like cream cheese.
I would think it’s cheese if I didn’t know!
The taste is still light.
Let’s see how it’s like in a week.
About Miso (soybean paste)
Miso is one of the most frequently used ingredients for Japanese food. You can but it at the supermarkets, but also can make it at home. More details, please read the article below:
