Homemade gochujang pickled tofu (photographed by Takuya Matsunaga)
[One point advice]For tofu, use a plate or PET bottle, put a weight of about 500g on it, and drain it. (Left) When soaking tofu in seasoning, it is easier to take it out after completion if it is wrapped in bleached rice. (Shooting / Photo Club, Takuya Matsunaga)
Tamiko Kuroda / Born in 1947. Cooking expert. All About “Home Made Cooking” Guide. Home-cooked recipes that make use of seasonal ingredients are supported by a wide range of generations.My hobby is visiting museums
“Take a break with a house knob” taught by cooking researcher Tamiko Kuroda. This time, “homemade gochujang pickled tofu”.
[Click here for one-point advice when making]
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Do you know “Tofuyo” that has been handed down from ancient times in Okinawa? It is a rich delicacy made by fermenting and aging Shimadofu with rice jiuqu, red yeast rice, and awamori for a long time. With this as a hint, we will introduce fermented foods that you can easily make at home.
The point is to drain the tofu thoroughly before soaking it in the seasoning. Wrap it in kitchen paper, put a weight on it, and leave it for about 30 minutes. If the paper becomes damp on the way, replace it several times.
Then just put it in a container with seasonings and soak it for about 5 days. I used soy sauce jiuqu this time, but if you like sweetness, you can use moromi miso.
When pickling, wrap the cotton tofu in bleached and pickle it so that it can be easily taken out later. Turn it upside down from time to time to evenly add flavor to the tofu.
The finished tofu is transformed into a creamy taste like cheese by the action of Jiuqu. The spiciness of gochujang is also addictive. It will come in handy if you keep it with you as a snack for sake or with rice.
(Composition / Kanami Okimura)
■ Homemade gochujang pickled tofu
[Material](for 2 people) 150 g of cotton tofu, 1 tablespoon of gochujang, 1 tablespoon of soy sauce koji, 2 teaspoons of sake, 2 teaspoons of soy sauce
[How to make](1) Wrap the tofu in kitchen paper, put a weight on it for about 30 minutes, and drain it thoroughly. (2) Put the seasoning in a container to soak the tofu and mix. (3) Put the drained tofu in the seasoning of (2), change the top and bottom from time to time, and soak in the refrigerator for about 5 days. (4) Take the tofu from (3) out of the container, slice it into thin slices, serve it in a bowl, and sprinkle it with pickles.
[One point advice]For tofu, use a plate or PET bottle, put a weight of about 500g on it, and drain it. When soaking tofu in seasonings, it is easier to take it out after completion if it is wrapped in bleached rice.
* Weekly Asahi April 2, 2021 issue
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Tamiko Kuroda / Born in 1947. Cooking expert. All About “Home Made Cooking” Guide. Home-cooked recipes that make use of seasonal ingredients are supported by a wide range of generations. My hobby is visiting museums.