How to make tofu cheese

Step 1

To make your tofu cheese, buy the firmest tofu available. If you can't find super-firm, then wrap the block of tofu in a clean kitchen towel and press the tofu under a heavy weight for 30 minutes to remove more of the water, or use a TofuXpress.

Step 2

The tofu's firmness depends on the type of coagulant used and how it is pressed.

Step 3

Slice the block of tofu lengthwise into thirds as evenly as possible, to make 3 slabs.

Step 4

Spread a thin layer of miso paste on all sides of each piece, and then lay them in a container with some space between them. Cover loosely with waxed paper.

Step 5

Let sit out on the counter for 24 hours. In hot weather (above 75F/24C), the cheese may be ready in one day. In cooler weather, it takes two or three days.

Step 6

The miso paste, a fermented product generally made from soy beans, ferments the tofu, changing its texture and color a bit as well. The way to check for doneness is to taste it, scraping off the miso first. If it no longer tastes like tofu, but instead has a crumbly, feta-like texture and taste, it's ready.

Step 7

You may get some mold growing on the outside, which is natural. Before eating, scrape or wipe off the miso and discard it. Refrigerate it with the container covered when it's done, and use within a few days. Scrape off the miso marinade before eating. If it gets slimy, just rinse off the slime, but eat it up right away.