Shio Koji Marinated Tofu

Ingredients:

  • 1 package (16oz) Firm tofu

  • 2-3 tablespoons Shiokoji

How to make:

  1. Drain tofu and cut into 4 pieces, about 1 inch thickness.

  2. Spread Shiokoji both sides of tofu, wrap with paper towel, then place in container with plastic on top or ziplock bag and remove excess air. Refrigerate for 2 days to a week, depend on your taste. Salt in shiokoji would pull water from tofu, it is better to discard excess liquid come out from tofu.

  3. Enjoy with sauteeing, making a dipping sauce, or put on your salad.

Tips:

The longer you marinade, the rich flavor you will get. Shiokoji breaks down protein in tofu and speed up fermentation process, then tofu becomes almost cheese-like flavor.

We use this tofu for Chicken tofu ball. Sauteed Shiokoji tofu would be nice entree for meatless Monday dinner!