Cheesy Tofu
About recipe
Unique Flavor Profile: Our Cheesy Tofu is an exquisite culinary experience. The tofu, marinated in a special blend of Shiro (White) Miso and Shio Koji, develops a tantalizing cheese-like flavor over time. This not only adds a depth of taste but also introduces the rich ‘Umami’ – the fifth taste that is deeply savory and satisfying.
Fermentation Magic: The fermentation process is key to unlocking the complex flavors in this dish. As the tofu rests in the marinade, it undergoes a transformation, absorbing the intricate flavors of the miso and shio koji. This results in a texture and taste reminiscent of a soft, delicate cheese.
Versatile and Lasting: Once ready, this Cheesy Tofu can be a versatile addition to your culinary repertoire. It lasts for a week, making it a perfect make-ahead ingredient for various dishes. Slice it for salads, grill it for a smoky touch, or simply enjoy it as a standalone delicacy.
A Journey of Flavors: Every bite of this Cheesy Tofu takes you on a journey – from the traditional koji-making streets of Japan to the familiar comfort of a cheese platter. It’s more than just a recipe; it’s an experience of flavors, cultures, and the magic of fermentation.
Indulge in this unique, umami-rich Cheesy Tofu and transform your meals into an exploration of global tastes and timeless culinary techniques.
Ingredients
- One pack of firm tofu
- 100g of white miso (Shiro Miso)
- 2 tbsp of shio koji
Instructions
- 1. Drain the Tofu: Place the firm tofu under a weight (like a 2-liter water bottle) for 6 hours to drain excess water. This step is crucial for texture and to ensure the tofu absorbs the marinade effectively.
- 2. Prepare the Marinade: In a bowl, mix 100g of white miso and 2 tablespoons of shio koji until well combined to form a paste. This paste will be used to coat the tofu.
- 3. Marinate the Tofu: Coat the drained tofu evenly with the miso-shio koji paste. Ensure all sides are covered for a uniform flavor.
- 4. Ferment: Place the coated tofu in a ziplock bag and seal it. Make sure to remove as much air as possible before sealing.
- 5. Resting Period: Let the tofu rest in the refrigerator for 7-10 days. This period allows the flavors to develop and penetrate the tofu, giving it a unique, cheesy taste.