I’m going to introduce Caprese of Tofu marinated in Shio-koji,which is salty rice malt you can easily get in supermarkets in Japan. I marinate tofu only for a few days in summer because it would go moldy, but it lasts for a week in winter and you can enjoy the richer taste and texture!
Ingredients a pack of silken tofu 2 tsp Shio-koji 1 tomato a bunch of basil some olive oil some salt and pepper some balsamic vinegar (option)
Tools you need kitchen paper a Ziploc bag
How to cook 1. Wrap a silken tofu in kitchen paper to drain it. Leave it at least for a few hours. 2. Put the drained tofu in a Ziploc bag, and apply a teaspoon of Shio-koji to each side of it. 3. Leave it in a fridge for a few days. You can wait for a week in winter. 4. Slice a tomato into 5mm pieces. 5. Pick basil leaves form the stems. 6. Slice the marinated tofu into 7mm pieces. 7. Place the tomato, tofu, and basil on a plate. 8. Sprinkle some olive oil, salt, and pepper. You can also drizzle some Balsamic vinegar if you like.