Shio-Koji Teriyaki with Firm Tofu. Dust with some flour, and then dip into the beaten egg. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable. This time, I made shio-koji Tofu.
You can have Shio-Koji Teriyaki with Firm Tofu using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Shio-Koji Teriyaki with Firm Tofu
- You need 1 block of Firm tofu.
- You need 1 of Vegetable oil.
- You need of Shio-Koji Teriyaki Sauce.
- You need 1 tbsp of Shio Koji.
- You need 1 tbsp of Sugar.
- Prepare 1/2 tbsp of Mentsuyu (3x concentrate).
It's simple to make, and involves firm tofu—those white blocks that you can. Shio Koji is a simple ferment that is wonderful to have on hand. Use it in place of salt in sauces and dressings. It also makes a wonderful meat marinade.
Shio-Koji Teriyaki with Firm Tofu step by step
Mix together all of the ingredients for the shio-koji teriyaki sauce..
Wrap the firm tofu in 2 paper towels and let it sit for awhile to drain the water. ( If you leave it in the refrigerator, it will take about 1/2 day to drain most of the moisture)..
Put vegetable oil into a well heated frying pan. Cut the tofu and pan-fry..
※If you fry over high heat and brown both sides, the excess moisture will evaporate and the flavor will be trapped in..
Once the tofu has browned nicely, pour in the shio-koji teriyaki sauce and coat the tofu. Turn off the heat..
Mix Brown rice koji and salt together in a quart jar. Add water and cover with a coffee filter or cloth, secured with a rubber band. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Shio Koji can be simply poured onto meat or fish as a marinade or added as a sauce or finishing touch. Firm Tofu Fermented with Wheat Koji and Brining Liquor.
