Pickling Tofu with Shio Koji is super easy with 2 ingredients! The tofu marinated in Shio Koji is like cream cheese. It ’s delicious alone or you can put it on a salad.
Ingredients for Pickled Tofu with Shio Koji
You can use any kind of Tofu
- Tofu: 300-400g
- Shio Koji: 2 tablespoons
How to make Pickled Tofu with Shio Koji
1: Wrap the Tofu with a kitchen paper, place it on a container, add weight, and drain for a night.
Wrap the Tofu with a kitchen paper and put a weight on it to drain
the water which came from Tofu after a night draining
Tofu after draining
2: Apply Shio Koji on both sides of the tofu and wrap them with a kitchen paper, and put in a zipper bag (freezer bag), pushing out as much air as possible.
Apply Shio Koji to the Tofu
3: Place them in a container and keep them in the refrigerator for 3-30 days. Remove the water from time to time when it comes out.
Pickled Tofu with Shio Koji in zipper bags
4: Take out the tofu from the wrapping and cut it in pieces, serve with Shio Koji.
Review of Pickled Tofu with Shio Koji
Day 4
Day 4: Pickled Tofu with Shio Koji
Top: medium-firm tofu, Right: silken soft tofu, Left: firm tofu
…!!
How is it?
It’s not like Tofu which I know.
The taste is still light.
Let’s see a couple of days after.
What is Shio Koji?
Home made Shio Koji
Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It’s made of salt, water and Rice Koji (米こうじ/米糀/米麹). It is called a “magical seasoning” useful for any purpose. We can use it to marinate or tenderize.
