Tofu Recipe: Tofu Shiozuke/Salt-preserved Tofu

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Here is an easy recipe to help you and the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer modify and preserve tofu for all kind of usages!
Tofu Shiozuke/Salt-preserved Tofu!

INGREDIENTS:
-Tofu: 1 “cho”/200 g (Kinu or Momen type)
-Salt: 2g

RECIPE:
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Take tofu block out of its package and put it kitchen working plank. Sprinkle it with 1 g of salt.

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Cover with a sheet of kitchen paper.

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Cover the tofu and its kitchen paper with a plastic Tupperware-type box.

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Turn box and plank over holding them together.

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Take off plank and sprinkle the tofu bottom face with 1 g of salt.

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Close paper kitchen over tofu.

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Close the box and leave inside refrigerator in the evening.

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Next morning there should be about 20cc of water having seeped through the kitchen paper. Discard water.

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Wrap again in new clean kitchen paper. Put back into dry Tupperware-type plastic box and close. Put back into fridge until the next morning.
The tofu will have reduced size by half by then.

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That’s how it would look. Smaller and firmer. More water should have seeped out. Discard it.

USE SAMPLES:

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On a bowl of freshly steamed rice serve with with thinly sliced raw okra, preserved chrysanthemum leaves. Then pour hot tea on top!

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Pickle it with fresh miso for one night and eat it as a snack!

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Beautiful in salad with avocado slices!

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Served with chopped vegetables and garlic chips!

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Stuffed inside Aburaage with boiled beans then grilled and seasoned with seaweed dashi/stock and ponzu!

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6 thoughts on “Tofu Recipe: Tofu Shiozuke/Salt-preserved Tofu”

  1. Dear Robert,

    Thank you so muchie for this salt preserved tofu recipe…..yum yum
    Will definitely try it out…simple and delicious…can’t wait to do it this weekend 🙂

    Regards,
    Elin

    Like

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