Recipe from Asajikan
200 grams firm tofu
2 chili peppers
2 cups olive oil
1 teaspoon salt
dried herbs: parsley, oregano, basil, rosemary
Set the tofu onto a paper towel with a weight on top to drain (at least 2 hours)
Cut into 1 centimeter squares and put into a 500 milliliter glass jar.
Add the chili peppers
Add the oil, salt and herbs.
Soak in refrigerator for at least 2 days.
Keeps for 5 days.
NOTES: I have a tofu container that has a removable strainer basket within the container, (which I bought at the 100 yen store many moons ago), so I put my tofu into this with some paper towel and a weight on top and had it in the refrigerator for about 2 hours.Then I cut the tofu into cubes and put it into jars.
I filled each one using only a total of 3/4 cup olive oil.
Then I added 3 shakes of this herb mix into each jar and used a total of 1/2 teaspoons of salt.It is not as firm as the marinated feta I have bought in the past and doesn’t taste like cheese, but it is a very inexpensive way to make this salad