Shio Koji Tofu Caprese

Ingredients:

  • 1/2 pound firm Tofu

  • 1 tablespoon Shiokoji

  • 4 cherry Tomatoes

  • Sweet basil leaves for garnish

How to make:

  1. Wrap the firm tofu in paper towels, put on a colander with a small plate on top of it, and refrigerate for more than 30 minutes.

  2. Rub Shiokoji into the tofu. Place in a container, cover, and refrigerate overnight or more up to 3 days.

  3. Cut the Shiokoji-marinated tofu into bitesize pieces, serve with sliced tomatoes, and garnish with basil leaves. Enjoy with good quality extra virgin olive oil and natural sea salt.

(Recipe by Tomoko Amano)