SHIO-KOJI TOFU

Ingredients

• 300g Tofu(medium or firm)

• 3 TBSP Shio-Koji

Instructions

1. Slice a block of tofu in half

2. Lightly squeeze out excess water of tofu with kitchen towel

3. Spread shio-koji on tofu (cover all the surface)

4. Wrap with a parchment paper or plastic wrap

5. Keep it in a reusable bag or airtight container in a fridge for at least 3 days up to a couple of weeks

   Tips

   • Drain water if any on the bottom of the container

   • Medium tofu gets creamy texture

   • Firm tofu will be like cottage cheese