This weekend we have been emptying a room and assembling a wardrobe that is one and a half meters wide and more than two meters high that has left my legs to dust. I’m all stiff from the hips down! And luckily, this weekend has touched the time change because only on Saturday we already spent from 9:30 in the morning until past 12 at night assembling and disassembling furniture and with the junk up and down. In the absence of some tweaks, we conclude the “junk room” operation and finally enjoy a large closet where things are stored and organized

Ingredients
  • 1 block of firm tofu
  • Shiro miso (white miso)
  • Olive oil
  • Rosemary
Preparation
  1. Cut the block of tofu lengthwise to have two thinner pieces.
  2. < li class="instruction" itemprop="recipeInstructions">We cover the two pieces of tofu well with shiro miso and leave them stored in an airtight container.

  3. Let them ferment out of the fridge for 48 or 72 hours if the environment is very cold.
  4. Once the fermentation time has passed, we proceed to remove the shiro miso from the tofu under the tap.
  5. Cut the tofu into small squares and store them in an airtight container with extra virgin olive oil and rosemary.
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