Today, we’re going to make a quick and delicious bean sprout and tofu stir-fry using some shoyukoji!
What is shoyu koji 醬油麹 ?
Shoyukoji, if you’ve never heard of that before, is a soy sauce and koji rice mixture.
Komekouji is what is used, along with shoyu or soy sauce, and you mix that together. Let it rest for about 5 to 10 days.