Tofu pickles

Combine the soy sauce, water, vinegar, dried shiitake and apple; bring to a boil, then turn down to low and simmer about 30 minutes.

Slice the onion thinly.

Drain and rinse the tofu, set on a paper towel, and cut each block into 24 pieces.

Heat a pan, add cooking oil, and pan-fry the tofu, turning with a spatula and spoon until golden brown on every side, a little crispy outside and soft inside; repeat with the second package.

Put the tofu and sliced onion in a glass container and pour over the warm brine with the mushrooms.

Cool, close the lid and refrigerate; serve as a side dish with rice or noodles.