Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, miso-pickled ”tofu”. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. When pickled in miso, the texture is similar to cream cheese. Dry with a towel and cut in half crosswise so you have two cubes. I used two blocks of tofu and doubled the recipe for the marinade, as I wanted to have multiple flavors at the end of two months.
Miso-pickled ”tofu” is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Miso-pickled ”tofu” is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have miso-pickled ”tofu” using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Miso-pickled ”tofu”:
- Get 150 g Dried silk tofu (or film tofu)
- Take 1 teaspoon ginger grated
- Take 3 tablespoons miso
- Get a
- Prepare 1 tablespoon mirin (if not, water (if not, 1 tablespoon water)
I've seen how miso paste gets absorbed by fish overnight for an intense, rich flavor, and how it's used to ferment tofu to create an aged cheese-like tofu misozuke, too. The pickling bed can be used multiple times before it becomes watery and loses flavor. In addition to miso-pickled vegetables, fish and pork are often cured in miso then grilled, and miso-pickled egg yolks and tofu are also considered delicacies in Japan. What J G G describes is something called Sufu, and is delicious.
Instructions to make Miso-pickled ”tofu”:
- Mix A - Apply A to the drained tofu
- Wrap with kitchen paper, then wrap with in wrapping paper - Keep it in the refrigerator for two nights
- Wipe off the surface miso and slice - Served with sliced tofu and ginger
In addition to miso-pickled vegetables, fish and pork are often cured in miso then grilled, and miso-pickled egg yolks and tofu are also considered delicacies in Japan. What J G G describes is something called Sufu, and is delicious. I think what you are looking for, however, is miso-pickled tofu. PS: You may also want to have a read of Tsukemono: A Guide to Japanese Pickles for an overview before you get started. Shiozuke (Salt Pickling) Shiozuke is the simplest Japanese pickle to start with.
So that is going to wrap this up with this special food miso-pickled ”tofu” recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
