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–+ servings
sliced-tofu-misozuke-vegan-cheese
Jamie Raftery

Tofu Misozuke (Tofu Miso Cheese)

5 from 4 votes
A rich, umami-packed fermented tofu with a creamy, cheese-like texture—perfect for spreading, dipping, or adding depth to your favourite dishes.
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Prep Time 30 minutes
Fermenting time 21 days
Total Time 21 days 30 minutes
Servings: 12 portions
Course: Appetizer, Fermentation, Seasoning
Cuisine: Japanese
Calories: 53
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 500 g Tofu firm
  • 200 g Miso
  • 30 g Brown sugar
  • 30 ml Sake optional

Equipment

  • Chopping board
  • Chefs knife
  • Mixing bowl
  • Whisk
  • Spatula
  • Muslin cloth
  • Storage container airtight

Method
 

Prepare the Tofu
  1. Assemble equipment for making the recipe.
    Equipment-for-making-tofu-misozuke
  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.
    ingredients-for-tofu-misozuke
Prepare the Miso Marinade
  1. In a bowl, mix the miso, sugar, and sake if using, until smooth.
    assemble-miso-and-brown-sugar-for-marinating-tofu-misozuke
  2. This will be your miso marinade.
    miso-marinade
Marinade the Tofu
  1. Lay out the muslin cloth on a clean chopping board. Spread the miso evenly around the tofu.
    spreading-miso-mrinade-on-the-tofu
  2. Turn the block of tofu upside down and spread a layer of miso paste all over the tofu.
    covering-the-tofu-with-miso-marinade
  3. Ensure all sides of tofu are covered with miso.
    Ensure-all-sides-of-tofu-are-covered-with-miso
  4. Wrap the tofu securly in the muslin cloth.
    wrapping-tofu-miso-marinade-in-muslin
  5. Take your time to get a nice even wrapping of muslin cloth.
    securing-tofu-miso-in-muslin-cloth
  6. You should have a nice neat package like this.
    tofu-miso-wrapped-in-muslin
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.
    place-the-tofu-misozuke-into-airtight-container
  2. Label the box and refrigerate.
    label-the-box-and-refrigerate
  3. I leave a couple of paper towels underneath the tofu blocks during fermentation to absorb excess liquid.
    fermenting-tofu-misozuke
  4. Change these every couple of days. When you turn the tofu, it gets a nice even fermentation.
    paper-towel-under-fermenting-Japanese-style-tofu-misozuke
Check and Serve
  1. After at least 2 weeks, unwrap the tofu.
    tofu-misozuke-after-fermentation
  2. Your Tofu Misozuke should look and feel a lot firmer and have a pleasant miso-fermented aroma.
    a-block-of-fermented-tofu-misozuke
  3. Slice the tofu thinly or blend into a paste.
    sliced-tofu-misozuke
  4. Tofu Misozuke is ready to incorporate into many delicious recipes!
    fermented-japanese-cheese-made-from-tofu

Nutrition

Serving: 40gCalories: 53kcalCarbohydrates: 4gProtein: 4gFat: 2gSodium: 158mgPotassium: 12mgFiber: 1gSugar: 3gVitamin A: 4IUVitamin B1: 0.004mgVitamin B2: 0.01mgVitamin B3: 0.04mgVitamin B5: 0.02mgVitamin B6: 0.01mgVitamin B12: 0.003µgVitamin K: 1µgCalcium: 57mgCopper: 0.02mgFolate: 1µgIron: 1mgManganese: 0.04mgMagnesium: 2mgPhosphorus: 7mgSelenium: 0.3µgZinc: 0.1mg

Notes

Flavorings (optional)
  • Dried herbs
  • Dried spices
  • Citrus zest
  • Umeboshi
  • Chili flakes
  • Nori

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