I decided to resurrect an experiment I first tried back in 2015, which is tofu zuke or cured tofu. Last time I tried using miso only (misozuke). The outcome after 8 weeks was mindblowing – it developed a cheese-like taste and softness, not unlike cream cheese, with a buzzing linger like kombucha (see photo below). This time I wanted to compare the curing effect of shio koji with miso.
Tofu zuke with shio koji (left) and miso (right)
Starting with a block of firm tofu, I first pressed and drained the excess moisture. Then I marinated half the block of tofu directly with shio koji, and the other half with the Japanese triumvirate of miso, sake and coconut sugar over a muslin cloth.
Tofu zuke after 6 days: shio koji (left two); miso (right three)
This time I unveiled the tofu after 6 days compared to 8 weeks previously. To my utter dismay, the tofu did not take on the cream cheese texture I was expecting; it was still firm and tasted strongly of soy. Perhaps the timing of revelation was premature. Nevertheless the experiment was not futile. It revealed subtle differences between curing with shio koji and miso. Shio koji-zuke was plain and subtle whereas misozuke was stained darker in colour, bolder in flavour and sweeter too because of the sake and sugar. I still need to find the sweet spot for the timing required for curing.
Tofu zuke after 8 weeks (done in 2015)
Do give tofu zuke a try if you are looking for a vegan, nut-free cheese. It adds a funky depth to salads and can be used in place of soft cheeses in dishes, such as a caprese salad. Be sure to used unpasteurised miso as you want to have the living enzymes to break down the tofu proteins. Shio koji is less widely available; I managed to find this at my local Japanese store.
Serving suggestion: Caprese salad
- 1/2 of 300 g (10 oz) block tofu
- 1-2 tbsp shio koji
- 1/2 of 300 g (10 oz) block tofu
- 45 g (3 tbsp) unpasteurised shiro miso (I use Eden Foods)
- 1 tsp sake
- 1 tsp coconut sugar
- Muslin cloth, for wrapping
- Drain the tofu and press down with a weight for at least 4 hours to remove excess moisture.
- Spread shio koji liberally on all sides of the pressed tofu. Wrap the tofu in cling firm. Place in a container and store in the refrigerator for 1 week or longer.
- Wrap pressed tofu with muslin cloth. In a bowl, mix together the miso, sake and sugar. Spread the paste liberally on all sides of the muslin-wrapped tofu. Wrap the tofu in cling firm. Place in a container and store in the refrigerator for 1 week or longer.
- The longer you cure the tofu, the softer and 'cheesier' it becomes. I am still finding the right amount of time for curing. Currently based on my trials, 6 days is too short and 8 weeks too long (too strong flavour).
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