Just leave it alone! "Salt tofu" recipe

Easy to eat with chopsticks and addictive texture! Do you know the tofu side dish "salt tofu" that you should try if you get tired of cold tofu?

Salted tofu is tofu that has been salted and drained. Here's a recipe that's easy to make, but if you put it on the table, you'll surely get excited, "This is tofu, right?"

material

・ 1 silken tofu (300g (10.58oz))
・ 2/3 teaspoon salt (about 4g (0.14oz))

How to make

1. 1. Spread half the amount of salt evenly on one side of the tofu


2. Turn it over on a plate lined with kitchen paper and sprinkle the remaining salt in the same way.


3. 3. Wrap the whole thing in kitchen paper and wrap it on a plate (you can put it in a storage container)


Four. Leave in the refrigerator for a day. If water comes out of the tofu on the way, throw it away and replace the kitchen paper.

This is one night (12 hours) passed. It's harder than usual tofu, but it's still soft with chopsticks.


The ones that have been left for 24 hours are so firm that they will not collapse even if you hold them with chopsticks. In terms of texture alone, it is close to a rare cheese cake, and its mellow and smooth texture is addictive. All of them have an exquisitely salty taste that makes the soybeans stand out, and even if you eat them as they are without adding anything, the chopsticks will go on.



It goes well with olive oil as well as soy sauce and sesame oil, so if you slice it thinly and combine it with tomato or avocado, it will transform into a healthy caprese. You can also arrange it as a salad topping or fragrantly baked steak.



Since there is no need to cook, it is a great success if you quickly prepare 2 packs or half of the tofu left over. The recipe I introduced this time uses silk tofu, but using cotton tofu gives it a firmer cheese-like texture. Please enjoy various salted tofu according to your taste of hardness and saltiness!