Prep 48 hrs
Cook 0 mins
It doesn't TASTE like cheese, but it will develop the texture and mouthfeel of cheese. Firm tofu will give you something like a soft Cheddar; soft tofu gives you something more like a Taleggio. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/fnvebH
- 12 ounces tofu (firm vs soft, regular vs silken)
- 4 tablespoons barley miso or 4 tablespoons aka miso
- 3 tablespoons sake
- 1 tablespoon mirin
- Wrap tofu in a clean towel. Press under a weight (place a few cans in a baking pan or on a cookie sheet) for two hours or up to overnight (refrigerate if pressing longer than two hours).
- Meanwhile, combine miso, sake and mirin in a small saucepan. Cook over medium heat about 2 minutes, until small bubbles form on surface. Remove from heat and cool.
- Remove towel and wrap tofu in a double layer of cheesecloth. In a glass, plastic or enamel container, spread half the miso mixture in a 6" square. Place tofu on marinade, then top with remaining marinade. Cover tightly. Marinate in refrigerator 12-48 hours, or at cool room temperature 8-24 hours. (The longer you let it sit, the saltier and more flavorful it will get.).
- Unwrap and slice to serve. Uneaten portions may be refrigerated for 4-5 days.