Shio Tofu (Salt-Cured Tofu)

Shio Tofu is a dish made by sprinkling salt on tofu and placing a weight on top to thoroughly drain excess moisture. The term "Shio" means salt in Japanese. While tofu is delicious on its own, thoroughly removing its moisture concentrates its natural flavor, giving it a creamier, cheese-like texture.

Once prepared, you can enjoy this dish on its own or with soy sauce, olive oil, or other seasonings. It also makes a great addition to salads. Since it holds its shape well, it is perfect for stir-frying or deep-frying. Try incorporating it into your daily diet as a new way to enjoy tofu.

When making this dish, it is best to use silken tofu.

Silken tofu has a high water content, and as the moisture drains out, it develops a uniquely creamy texture. Even though some of the moisture is removed, it doesn’t become too firm and still retains its smooth mouthfeel.

You can also use firm tofu, but since it contains less moisture than silken tofu, the change in texture may not be as noticeable. If you are making this dish for the first time, I recommend starting with silken tofu.

When it comes to the salt used in shio tofu, it is recommended to use finely ground natural salt.

Using finely ground salt helps the tofu absorb it more evenly, and natural salt enhances the flavor, giving it a mild yet rich taste.

You can also use refined salt, but if you have options like sea salt or rock salt, I highly recommend trying them for an even better flavor.

In Japan, tofu is sometimes used as a substitute for cheese due to its similar appearance and texture. It is lower in calories and fat than cheese, and its neutral flavor makes it a versatile alternative.

Shio tofu is also an excellent cheese substitute. Since it is made by draining excess moisture, it works especially well in dishes that don't require heating, such as:

• Salads
• Caprese
• Crackers
• Prosciutto wraps

Beyond these, you might find that it pairs well with dishes from your own cuisine. Try it on its own first to appreciate its creamy texture and rich flavor.

Ingredients

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Instructions

🕒 Total: 12 hrs hrs 2 mins mins

Step 1
Gently pat the tofu dry. Sprinkle salt on both the top and bottom of the tofu, then use your fingertips to spread it evenly. (You can also sprinkle some on the sides if you like.)

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Step 2
Wrap the tofu in several layers of paper towels.

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Step 3
Place the wrapped tofu in a container to catch any water that drains from it. Put a weight on top of the tofu and let it sit in the refrigerator for anywhere from half a day to a full day.

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To store

You can store it in the refrigerator for up to 2 days. However, be sure to discard any water that drains from the tofu as it sits.

• Hiyayakko (Japanese chilled tofu)
• Japanese Tofu Steak
• Agedashi Tofu (Japanese deep fried tofu in a dashi-based sauce)

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