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Shio-Koji Marinated Tofu and Salad

May 16, 2012

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


  1. Emi, Tofu salad goes well with red wine. Looks so good.

    • The shio-koji is working out really well – I add it to everything.


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