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
- 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.
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.
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.
4: Take out the tofu from the wrapping and cut it in pieces, serve with Shio Koji.
Review of Pickled Tofu with Shio Koji
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?
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.