Salted Tofu

Salted Tofu

If you cure tofu with salt to draw out the moisture, the texture of the tofu turns creamy and pudding-like, just like cheese. This alone makes a great appetizer to enjoy with sake!

Ingredients: uses 1 block of tofu

Firm tofu (or silken tofu that'll turn into a creamy, pudding-like texture )
1 block
1 teaspoon
*It's also delicious marinated in shio-koji for a boost of umami!
if using shio-koji, use 1 tablespoon
[Toppings, choose one]
1. Olive oil and black pepper
to taste
2. Sesame oil and green onion
to taste
3. A la caprese with tomato, basil and olive oil
to taste
4. Avocado (sliced) and yuzu pepper paste
to taste
5. Chopped sesame seeds and bonito flakes
to taste


1. Rub salt on both sides of the tofu with your hands. Wash the leftover salt from your hands.
2. Wrap the tofu in paper towels, put it back in the tofu container it came in or in another plastic container, leave it overnight and it's done (the moisture in the tofu will be drawn out faster if you don't cover with a lid).
3. The salt penetrates through the tofu, so it's delicious just with plain olive oil and black pepper! Pour on plenty of olive oil.
4. Japanese-style version: Mix toasted sesame seeds and finely chopped green onion with sesame oil and pour over the tofu. You could also just drizzle with sesame oil!
5. Basil pesto version: Take a handful of basil leaves, ○ 1 garlic clove, ○ 2 tablespoons pine nuts, ○ 2 tablespoons Parmesan cheese.
6. Grind in a food mill, add 3-4 tablespoons of olive oil and mix to a smooth paste. You could grind it in a mortar and pestle until smooth and it's done!

Story Behind this Recipe

I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer!