Shio-koji Tofu MMMmmmm
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:
Ingredients:
- 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.
