2020-04-04: Tofu Mushroom Pickles

The finished tofu pickles

I made some Korean-style mushroom tofu pickles today. We typically serve them as a side dish in a simple bowl. 

 I started with cutting 1 pound of firm tofu into suitable cubes with about 1-inch side-lengths. Then I fried the cubes on all sides in a non-stick pan.

Frying the tofu cubes in a non-stick pan with a little oil.

Afterwards I poured 1.5 cups of water, 0.75 cups of soy sauce and 0.33 cups of apple cider vinegar into a pot. I also added 2 sliced garlic cloves, 5 dried shiitake mushrooms, and three-quarters of an apple to the liquid. I put a lid on the pot, brought the whole thing to a boil, and then simmered the pickling liquid for about 30 to 40 minutes.

Preparing the pickling liquid.

Once everything was completed, I moved the tofu pickles into a storage glass jar. Then I sliced a shallot and put it on top of the tofu cubes followed up by the sliced (and now well hydrated and soft) mushrooms from the pickling liquid. Finally I poured the pickling liquid (but not the apples, nor the garlic) over everything (mushroom slices, shallot slices and fried tofu cubes). Typically I let the tofu pickles cool completely to room temperature and then I store it in the refrigerator for up to a week or two. Typically we easily finish up the portion within a week.

The tofu pickles in their pickling liquid.

A delicious tofu pickle.

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