tofu misozuke pt. 2

Six months ago we made tofu misozuke (miso-cured tofu), a magical transformation of tofu into a crumbly cheese-like spread. This time we tried adding red pepper flakes to the miso paste, which added a subtle spiciness to the final product. We also improved the process by being diligent about changing paper towels every day and checking on it often (since we got some mold last time). It was done in about two weeks.

Still wrapped in cheesecloth and miso/sugar/sake paste:


Unveiled:

tofu misozuke

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.