August 18, 2012
I encountered tofu misozuke (miso-cured tofu) at a farmers' market stand in California and was kind of blown away. It is tofu that has been transformed into a creamy cheesy spread simply by coating it with a mixture of miso, sugar, and sake. I knew I had to try making it. Here is the recipe from Rau Om (you can try/buy Rau Om's tofu-misozuke at several markets in the bay area and Oklahoma, or buy it from their online store).
Our first attempt at making tofu misozuke was semi-successful.We changed the moisture-absorbing paper towels every 1–2 weeks. After only 4 or 5 weeks (as opposed to the 2 months recommended by Rau Om), the tofu was cured all the way through. Maybe it went quickly because of the fridge temperature or altitude... Unfortunately, there were some mold spots growing on the outside of the cheesecloth/marinade, and one of our two blocks had to be composted because it was too moldy. The other one was delicious though. For our next attempt, we will check the paper towels more often and check the doneness after 3 or 4 weeks. And maybe we will try some variations that include red pepper flakes, nori, or tea.