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Shio Koji Tofu "Bang Bang Ji" chicken salad

A salad made from tofu soaked in Shio Koji, which looks like chicken.
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Prep Time 4 d
Cook Time 40 mins
Total Time 4 d 40 mins
Course Appetizer, Main Course, Salad, seasoning, Side Dish
Cuisine American, French, Japanese
Servings 4

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.
Keyword Fermented food, Healthy recipe, Japanese food, Koji, Rice Koji, seasoning, Shio Koji, shojincuisene, Tofu, vegan, veganfood