Recipes in the world of Flavilo

Pickled tofu in a glass jar

Pickled Tofu

Pickled tofu is a flavorful and protein-rich delicacy in many Asian cuisines, often used as a topping for rice bowls, stir-fries, or eaten as a side dish. The tangy and spicy brine enhances the tofu’s mild flavor, making it a delicious alternative to fermented bean curd. A pro tip: For a firmer texture, use extra-firm tofu and allow it to marinate for at least 48 hours!

Prep Time 15 min
Preparation 5 min
Total 20 min
90 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Firm tofu
⭕ 250 ml White vinegar
⭕ 250 ml Water
⭕ 20 g Salt
⭕ 30 g Sugar
⭕ 2 cloves Garlic
⭕ 5 g Red chili flakes
⭕ 10 g Ginger
⭕ 5 g Black peppercorns
⭕ 50 ml Soy sauce

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    Preparation Steps

    1

    Press the tofu to remove excess moisture. Cut it into small cubes or slices.

    2

    In a saucepan, combine the vinegar, water, salt, sugar, and soy sauce. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.

    3

    Place the tofu cubes into a clean glass jar, layering them with garlic cloves, red chili flakes, sliced ginger, and black peppercorns.

    4

    Pour the hot pickling liquid over the tofu, ensuring it is completely submerged.

    5

    Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.

    6

    The pickled tofu will develop a more intense flavor over time. It can be stored in the refrigerator for up to two weeks.