Learn this recipe in
the Preserving in
Japanese Way book, keen to test it out. Indeed find the tofu creamier, very
pleasant taste and texture.
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| Tofu pickled in miso |
1. Cut a
medium hard tofu into big cubes (8 pieces.
2. Spread
light miso onto all surfaces and stack them together inside the container. Keep
in the fridge for at least a day, longer better.
3. Serve with herb in olive oil and salt dressing.
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| Tofu pickled in miso |
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