I've always loved cheese, so when I stumbled upon a tofu cheese recipe in a Japanese cookbook, I couldn’t resist giving it a try. The recipe is incredibly simple, requiring just two ingredients: a block of firm tofu and shio koji (or salted koji). After marinating the tofu for a few days in the fridge, you’ll have a delicious tofu cheese.
The process starts with pressing the tofu to remove its excess water. You’ll be surprised at how much water drains out! I used two similar metallic bowls for this: one to hold the tofu and the other to stack on top, filled with cans to act as weights. Let the tofu press for at least 4 hours or overnight, checking periodically to drain the excess water. Once the water is removed, cut the tofu into four equal pieces. Please note that when you press the tofu, always keep it in the fridge to prevent your tofu from spoiling.
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| pressed tofu with excess water out |
For the marinade, I used 2 tablespoons of salted koji to brush on all sides of the tofu, but you can adjust this amount to intensify the flavor. Wrap each tofu piece in cling wrap, place them in a ziplock bag to contain any drippings, and refrigerate.
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| tofu brushed with shio koji |
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| tofu with shio contained in a zip lock bag |
After 3 days, I tasted it but found it still retained some tofu flavor, so I left it to marinate longer. After 6 days, the tofu absorbed the salted koji’s subtle sweet, salty, and umami flavors. On the 7th day, I served it with a drizzle of sesame oil and soy sauce, garnished with katsuobushi (bonito flakes).
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| Shio Koji Tofu Cheese after 6 days |
The tofu had developed a texture similar to feta cheese, though the taste was uniquely different—delicious but not quite cheese-like. It has the subtle flavor of shio koji which is mildly sweet, tasty, and creamy.
This tofu cheese is a fantastic alternative for those allergic to dairy or for vegans. It’s best consumed within 7 days.
I have also tried adding herbs to this recipe, and it elevated the taste. Since it is summer and we had a lot of green shiso in our backyard, I used it in the recipe and it turned out delicious. You could also try this recipe with your favorite herbs.
Give it a try! It is really very simple to do it and be patient while shio koji is doing the work to make your Shio Koji Tofu Cheese tastier and creamier!
Shio Koji Tofu Cheese in Sesame Soy Dressing
Preparation Time: 
Marination Time: 
Servings: 4 servings
Calories per serving: 80 kcal
Cuisine: Japanese
Category: Appetizer
Author: Mitsukai
Keywords: tofu cheese, shio koji, vegetarian, dairy-free, Japanese cuisine, sesame soy dressing
Ingredients
- 1 block firm tofu (around 350 grams)
- 2 tablespoons shio koji
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Katsuobushi (bonito flakes)
Dressing:
Garnish:
Instructions
- Press the tofu to drain excess water. Wrap the tofu with a paper towel. Use two metallic bowls: one to hold the tofu and the other to stack on top with cans as weights. Let it press for at least 4 hours or overnight, checking periodically to drain the excess water.
- Once the water is removed, cut the tofu into four equal pieces.
- Brush 2 tablespoons of shio koji evenly onto the tofu pieces. Adjust the amount to taste if a more intense flavor is desired.
- Wrap each tofu piece in cling wrap, place them in a ziplock bag to contain water drippings, and refrigerate for 3-6 days. Taste periodically until the desired flavor is achieved. I found that after 6 days, the tofu absorbed the salted koji’s subtle sweet, salty, and umami flavors.
- Serve with a drizzle of sesame oil and soy sauce, and garnish with katsuobushi (bonito flakes).
Nutrition Analysis (per serving)
- Calories: 80 kcal, Protein: 8g, Carbohydrates: 2g,Fat: 4g, Sodium: 200mg
Frequently Asked Questions
What is Shio Koji?
Shio koji or salted koji is a traditional Japanese ingredient made from dried rice koji, water, and salt. It is a traditional fermented flavor enhancer used to season meat, fish, simmered dishes, sauces, and dressings. You can use this as a substitute for salt or soy sauce. It is also used to tenderize meat due to the enzyme it contains.
How long does it take to ferment shio koji tofu cheese?
The tofu needs to be marinated in shio koji for at least 3 days, but it can be left for up to one week depending on your desired texture and flavor intensity.
How should shio koji tofu cheese be stored?
Store the marinated tofu in an airtight container or a reusable bag in the fridge. Ensure to drain any excess water that collects at the bottom to maintain the tofu's texture.
Can I use different types of tofu?
Yes, you can use soft, medium, or firm tofu.
What is the shelf-life of shio koji tofu cheese?
Shio koji tofu cheese generally has a shelf life of about 1 week when stored in the refrigerator. It should be kept in an airtight container to maintain freshness and prevent contamination. Always check for any signs of spoilage, such as off smells or mold, before consuming.
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