Shio-Koji Marinated Tofu and Salad
Here is my 7-day marinated shio-koji tofu. Doesn’t it look like feta cheese? The tofu gets really creamy and the flavor is not unlike feta cheese with its tang and saltiness. I mixed the tofu with avocado, sprinkled some cilantro and added some cracked pepper. I also made a carrot salad with shio-koji dressing and currents.
To make shio-koji, I used 200 grams of koji rice, 60 grams of salt and 300 ml water (1 1/3 cups). Heat the water to about 120 degrees F and stir all the ingredients together. Keep it in a glass or plastic container with a paper towel covering the top. Stir it once a day. In the summer, the shio-koji will be done in 7 days.
Marinated Shio-Koji Tofu
1 block of firm tofu, Chinese or Japanese variety is fine
2 tablespoons of shio-koji or more if necessary
1. Cut the tofu into blocks and place in a glass jar with lid. Add the shio-koji and shake the jar gently so all the tofu comes in contact with the shio-koji. You may need to add more shio-koji to coat the tofu. Close the jar loosely and place in the fridge for one week. Every day, give the jar a gentle shake to coat the tofu.
Shio-Koji Salad Dressing
1 tablespoon shio-koji
1 teaspoon fresh lemon juice
2 tablespoons oil
1/2 teaspoon sugar
salt and pepper to taste