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
![Pickled Tofu with Shio Koji](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191108_140052.jpg)
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.
![Pickled Tofu with Shio Koji](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191108_141204.jpg)
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](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191109_101715-1024x768.jpg)
the water which came from Tofu after a night draining
![Tofu after draining](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191109_102134-1024x768.jpg)
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.
![Pickled Tofu with Shio Koji , Apply Shio Koji to the Tofu](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191109_103141-1024x768.jpg)
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](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191109_104048-1024x768.jpg)
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](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191113_192234-1024x719.jpg)
Day 4: Pickled Tofu with Shio Koji
![Day 4: Pickled Tofu with Shio Koji](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191113_192549-1024x745.jpg)
Top: medium-firm tofu, Right: silken soft tofu, Left: firm tofu
![Ninja](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/770918.png)
…!!
![hana](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/SAM_4752.jpg)
How is it?
![Ninja](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/770918.png)
It’s not like Tofu which I know.
![hana](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/SAM_4752.jpg)
The taste is still light.
Let’s see a couple of days after.
What is Shio Koji?
![Home made Shio Koji](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191107_153006-1024x768.jpg)
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.