I keep making shio-koji tofu.
Because, everybody who tasted my shio-koji tofu loves it so much and I keep making it.
The simplest and best way to showcase the genuine quality of shio-koji tofu is to serve it simple "sashimi" style with wasabi (but wasabi is even optional). A few days ago, we had 10-day marinated shio-koji tofu and it was a crazy umami thing. There is nothing else like it!
Or, for a quick healthy lunch, I make up something like this...roasted beet with sliced shio-koji tofu and shiso leave. (I roasted beets in advance and kept them chilled in refrigerator.)
You can serve it salad stlye with a little drizzle of blood-orange avocado oil and leftover currant.
Keep fermenting...happy koji life.
