Firm tofu (or silken tofu that'll turn into a creamy, pudding-like texture )
*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
2. Sesame oil and green onion
3. A la caprese with tomato, basil and olive oil
4. Avocado (sliced) and yuzu pepper paste
5. Chopped sesame seeds and bonito flakes
Rub salt on both sides of the tofu with your hands. Wash the leftover salt from your hands.
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).
The salt penetrates through the tofu, so it's delicious just with plain olive oil and black pepper! Pour on plenty of olive oil.
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!
Basil pesto version:
Take a handful of basil leaves, ○ 1 garlic clove, ○ 2 tablespoons pine nuts, ○ 2 tablespoons Parmesan cheese.
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!
If the basil paste is too thick when you grind it, thin it by adding olive oil gradually. If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce.