- 16 ounces organic tofu, super-firm or extra-firm
- 1 cup miso white or yellow (240 g)
- 2 tbsp sake (TFD note – NOT mirin!)
- 2 tbsp granulated organic sugar
- 1 tbsp green Yuzukoshō (柚子胡椒) (optional)
- 1 package cheesecloth
- Wrap a tofu block in 2-3 layers of paper towels & set a dish on top of the tofu block and let it dry out for 1-2 hours. Remove paper towels. Dry tofu with a towel and cut in half crosswise so you have two cubes.
- Wrap the pressed, dry tofu in two layers of the cheesecloth so it’s a neat package.
- Wrap tofu in cheesecloth and smear marinade on all sides. Use ½ the marinade on each block.
- Line a storage container with 2-3 layers of paper towels, place tofu block on top, cover and refrigerate.
- Change paper towels whenever they become very wet to avoid mold growth – the paper towels will become really wet, yet the tofu will not be any dryer because enzymes in the miso are breaking down the soy proteins and generating water. Chemistry!
- That’s it. It takes at least 2 months for a firm tofu block to be creamy on the outside. We usually start eating our way in at that point, leaving the middle to age a little bit more.
- After two months, unwrap your “cheese” completely. Store wrapped in waxed paper in the refrigerator in a clean lidded container. Change the waxed paper if it gets too wet. (Or, you can unwrap a corner of the cheese and keep it in the cheesecloth, just removing a portion at a time and re-wrapping it.)
- Prep Time: 0 hours
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