Monday, April 01, 2013
This bento contains salmon flakes, spinach with peanut shiokoji sauce, curry mayo flavored chikuwa slices and shiokoji pork saute.
Ya know, a whipped-up bento as usual.
In the meantime, I made shiokoji tofu a while back. For those not familiar with shiokoji tofu, it is tofu marinated in a little shiokoji for a while. Shiokoji makes tofu creamy and taste better because of the enzymes in it, just like soft cheese, Mozzarella or cream cheese, so is it safe to say that this is a vegan cheese? Don't you think it's perfect for vegan Caprese?
I drained tofu thoroughly, then coated in shiokoji evenly and kept it in the fridge for a week or so.
About 2 tablespoon shiokoji per pack of tofu.
Soft tofu or firm, try it out with whatever you like!