Shio Koji Tofu “Bang Bang Ji” chicken salad
Hello everyone. My name is Yoshiki Ito; I’m an expert on Japanese fermented food.
I will introduce traditional Japanese fermented foods derived from Koji and 100% plant-based Japanese cuisine on this channel.
I love tofu so much that I made a full-course meal with tofu.
Today’s weekend Shojin cuisine is 【Shio Koji Tofu “Bang Bang Ji” chicken salad.】
Of course, it’s not real chicken, I will use chewy Shio Koji Tofu instead.
This recipe is helpful in the upcoming Holiday-season when there are many parties such as Thanksgiving.
The dish is a gluten-free vegan.
Therefore, it’s the dish that can be served universally for all generations.
What is the key to making Shio Koji Tofu Chicken delicious?
The point is “freeze once.”
Freezing and defrosting make Tofu a spongy texture.
This Shio Koji tofu has a rich taste with a texture like mozzarella cheese.
Therefore, our family calls it” Tofu Cheese.”
I want to eat healthy and delicious [tofu], which is high in protein, low in calories, and rich in dietary fiber, in our daily lives.
Please give it a try!
I hope that many people will know the wonderfulness of Koji mold, which makes cooking delicious.
I will continue to introduce Japanese fermented foods on my channel.
We will tell you what kind of good work fermented foods have on our body and vegetable dishes using fermented foods.
The recipe is listed at the bottom. You can also print it out.
Please see my You Tube video for more details.
I appreciate it if you subscribe to my channel. And share my channel with your family and friends.
Shio Koji Tofu “Bang Bang Ji” chicken salad
Equipment
- Stasher
- spatula
- drainer
- kitchen knife
- chopsticks or tongs
- cutting board
Ingredients
- 350~400 g Firm tofu
- 2 tbsp Shio Koji
- 1 bowl salad's ingredients↓
- Cucumber
- ５ ｃｍ Carrot
- Sprout
- half Lettuce
- sheets Sunny lettuce
Instructions
- We are making Shio Koji tofu.
- Freeze 350-400g of firm tofu in a pack for at least24 hours.
- Take it out and leave on the countertop.Defrost it completely at room temperature.
- Put on gloves.
- If you touch it with your bare hands, there is a chance of contamination,and it will go bad quickly.
- Take out the tofu, slice it in half, and squeeze out the water gently.
- Wrap it in paper and gently remove the water.
- Spread 1 tablespoon of salted koji evenly on each piece of tofu.
- Put it in the stasher and store itin the refrigerator for a few days.
- Take out the tofu and gently wipe off the water onthe surface with paper.
- Slice into thin pieces that are easy to eat.
- Cut thevegetables. Shred or cut the lettuce to make it easier to eat. Releasein cold water and drain.
- Shred the carrots and cucumber, soak them in waterand drain them.
- Remove the roots of the sprout and wash it.
- Prepare a large plate and put lettuce, carrots,cucumbers and sprouts on it.
- Place sliced Shio Koji tofu on top of thevegetables.
- Sprinkle with sesame sauce and it's done.
- For sesame sauce, please refer to another recipe.
Vegan Shio Koji Sesame Sauce
Equipment
- whisk
- bowl
- Clean jar
Ingredients
- 100 ml Tahini souse
- 2 tbsp Sesame oil
- 2 tbsp Apple cider vinegar
- 1 tbsp Soy sauce
- 0.5 tbsp Maple syrup
- 0.5 tbsp Mustard
- 1 tsp
Shio Koji
Instructions
- Put all ingredients in a bowl.
- Mix well and it's done.
- It is a little bit too firm to use as it is, so take out as much as youuse into another container, and add water as needed to adjust the consistency.
- Add a little bit of soy sauce or Shio Koji if needed.
- If you put water in the sauce from the beginning and make it, it will lastonly about 3 days in the refrigerator.
- If you make it without adding water, it can last for about 2 weeks in thefridge, so this is how I make and keep.