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:

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

Cover with a sheet of kitchen paper.

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

Turn box and plank over holding them together.

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

Close paper kitchen over tofu.

Close the box and leave inside refrigerator in the evening.

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

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.

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

USE SAMPLES:

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

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

Beautiful in salad with avocado slices!

Served with chopped vegetables and garlic chips!

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

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