-Tofu: 1 “cho”/200 g (Kinu or Momen type)
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.
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Pickle it with fresh miso for one night and eat it as a snack!
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