Salted Tofu

Salted Tofu

Rich and salted Tofu.

Ingredients: 1 block

Silken or firm tofu
1 block (300 - 450 g)
2 g~
If marinating in miso, I recommend using firm tofu.


1. Remove the tofu from the package and place on a cutting board. Sprinkle the tofu with about 1 g of salt.
2. Cover with a paper towel.
3. Cover the tofu, along with the paper towel, with a plastic container.
4. Flip the cutting board over.
5. Sprinkle this side of the tofu with another 1 g of salt.
6. Lightly wrap it up with the paper towel.
7. Close the lid of the plastic container and put it in the refrigerator overnight.
8. The next day, there will probably be about 20 ml of water from the tofu. Discard.
9. Wrap it up in a new paper towel and place in the refrigerator again. It should become a size smaller.
10. Here is what it looks like in the evening. It has shrunk and become firm. There should be about 5 ml of water that was released. Discard and it's done.
11. You can use a plastic container and paper towel, or just leave it on a tray, use whichever method is easiest for you.
12. I was aiming for recipes that just use things sold in the area. The trick is to not use any special ingredients.
13. Please enjoy this tofu in Chrysanthemum Chazuke, with lots of dashi stock. If you add okra it will become slippery and delicious.
14. Miso Marinade Once the tofu has been salted, you can eat half of it and then marinate the other half in miso. You can enjoy it the next day.
15. Homemade Atsuage Recipe ID: 682313.

Story Behind this Recipe

My grandmother used to make this homemade recipe all the time.