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Shio-koji Tofu MMMmmmm

May 2, 2012

Sliced shio-koji tofu, avocado and tomato pesto

A friend mentioned that she made shio-koji tofu–a cheese-like tofu that has been marinated in shio-koji– and I decided to try and make my own. What a treat! I made some up late last week and let it marinate for 5 days in the refrigerator. It was so delicious, I am sure I’ll be making it regularly to use as is (sashimi style), as a creamy spread for sandwiches, and as a base for dips.

It’s super easy to make:


  • 1/2 block tofu (momen or firm)
  •  shiokoji- enough to spread on all sides of the tofu

1. Cut the tofu in half and press it for a couple hours to get rid of excess water (Wrap it in a dishtowel, place it between two cutting boards with a weight on top) .

Shio-koji tofu before marinating

2. Spread shio-koji on all six sides of the tofu and wrap in cheesecloth. Place in a covered container and refrigerate for 3-7 days.

Shio-koji tofu after 5 days marination

3. Remove from the refrigerator. Slice and serve sashimi style or as “cheese” for crackers.


I’ll be trying to make some spreads with this. I can see it being a permanent item in my frig.


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