Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Don F. Easley      

Recipe Categories:

    Pickled Tofu

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Three reasons to pickle tofu:
    1. Kids love it.
    2. If you have trouble digesting tofu, the fermenting pre-digests it, making it less gassy, even when eaten raw. Besides being more digestible, lacto-fermented foods also increase your body's alkalinity.
    3. Regular tofu goes bad. Pickled tofu will last a long time in the fridge, as long as you keep it in the brine. As with other pickles, the lacto bacteria protect it from food destroying microbes. Try it!
    Preparation time: about 4 days

    List of Ingredients

    tofu--any kind that's firm enough to cube
    salt brine from sauerkraut has been added, it's lacto-fermented.
    Whey from yogurt also works.)
    optional: garlic cloves, chilies, green onions
    optional: small slices of raw beet to turn it pink!


    Cube the tofu. Put it into a clean jar with optional ingredients, if using. Choose a jar that it just fits into, so there's not too much head space. In another container, mix salt with warm water so that it is a tiny bit saltier than you'd like your pickles to be. Stir in some brine from other pickles to help get it going, like about a tablespoon to a quart of brine. (You can add more if you have it.) Put the lid on the jar and let it sit on the counter until it gets as sour and fizzy as you like (depending on the ambient temperature, about 4 days). When it's done, store it in the fridge. Eat raw or cooked.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |