This recipe was sent in by Chris de Bono, Co-Founder and Miso Maker at Meru Foods, a Launceston company that makes vegan miso using all Australian ingredients.

Tofu Misozuke Recipe

Tofu Misozuke is a Japanese delicacy that originates from the Fukuoka district. It is such a localised dish that you will find it hard to find outside of the Fukuoka district and people from outside the district are unlikely to know what it is.

When you make Misozuke, you need to make sure that the Miso you are using is unpasteurised and NOT treated with alcohol. If you use Meru Miso, you can be assured that this is the case. If you can’t find Meru Miso, make sure you check the ingredients list as a lot of unpasteurised Miso has been denatured with alcohol. Basically, all the good things that you want to keep by not pasteurising have been killed off with alcohol instead.

This recipe works by fermenting the Tofu. Miso fermentation is occurring on two levels, there is the bacterial fermentation and there is the enzymatic fermentation. It is the enzymes that go to work on the tofu to break down the protein structures and create a delicious, creamy, semi-hard vegan cheese that really has the most amazing flavour.

Ingredients

• 1 Jar Meru Miso – any variety works well
• 1 block of hard tofu

Equipment

• Paper Towel
• Cheesecloth (or grain bags from your local homebrew store)
• Container – The ones with a grate in the bottom are best

Method

1. Take the tofu and wrap it in paper towel. Gently squeeze as much liquid out as you can without breaking the block apart.
2. Wrap the tofu in a single layer of cheesecloth or grain bag.
3. Now cover the tofu in about 1cm of miso all over. The best way to do this is to cover a side/edge and then hold it in place with the cheesecloth. Make sure that there is a complete layer of Miso over the tofu – anywhere that the tofu is exposed will develop mold.
4. Place the wrapped tofu in an airtight container in the fridge.
5. Empty the container of any liquid that pools in the bottom, checking every two to three days. If you leave the liquid longer than this it may go moldy.
6. Keep wrapped in the fridge for 8 weeks.
7. At the end of 8 weeks, remove the miso and cheesecloth, discarding the miso.

Congratulation on making your very own vegan cheese!

NOTE: This should keep in the fridge for up to a month. Store in a plastic container on a piece of paper towel and change the towel every few days for freshness.