"Miso Fermented Tofu Cheese"
Tofu Misozuke
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Recipe Description
Tofu Misozuke, often called "Japan's cheese," is a creamy, umami-rich delicacy created by fermenting tofu in miso paste. This traditional Japanese preparation transforms simple tofu into a luxurious, spreadable treat that is perfect for elevating your plant-based dishes.
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Prep time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
- 500 g Tofu - firm
- 200 g Miso - paste
- 30 g Brown sugar
- 30 ml Sake - optiontal
Method
Step 1
Prepare the Tofu 1. Assemble equipment for making the recipe. 2. Wrap the tofu in paper towels to remove as much water as possible. Depending on how wet the tofu is, this can be done 1-2 hours in advance.
Step 2
Prepare the Miso Marinade 1. In a bowl, mix the miso, sugar, and sake if using, until smooth. 2. This will be your miso marinade.
Step 3
Marinade the Tofu 1. Lay out the muslin cloth on a clean chopping board. Spread the miso evenly around the tofu. 2. Turn the block of tofu upside down and spread a layer of miso paste all over the tofu. 3. Ensure all sides of tofu are covered with miso. 4. Wrap the tofu securly in the muslin cloth. 5. Take your time to get a nice even wrapping of muslin cloth. 6. You should have a nice neat package like this.
Step 4
Ferment the Tofu 1. Place the wrapped tofu in an airtight container and refrigerate for at least 2 weeks. The longer it ferments, the richer the flavor becomes. 2. Label the box and refrigerate. 3. I leave a couple of paper towels underneath the tofu blocks during fermentation to absorb excess liquid. 4. Change these every couple of days. When you turn the tofu, it gets a nice even fermentation.
Step 5
Check and Serve 1. After at least 2 weeks, unwrap the tofu. 2. Your Tofu Misozuke should look much firmer and have a pleasant miso-fermented aroma. 3. Slice the tofu thinly or blend into a paste. 4. Tofu Misozuke is ready to incorporate into many delicious recipes!