Miso-marinated Tofu Cheese (Tōfu No Misozuke)
This traditional Japanese preparation combines the cheesy texture of tofu with the cheesy flavour of miso, making something remarkably cheesy indeed, an ideal Japanese snack if wine is your tipple of choice.
- 250-300g (9-10½ oz/1 block) cotton tofu
- 3 tbsp miso (preferably dark miso but any kind will do)
- 1 tbsp mirin
- Good-quality olive oil, to taste
- A few flakes of sea salt
- In order for the tofu to properly absorb the marinade, it has to be well drained. You can either do this in the fridge overnight or quite quickly in the microwave. It all depends on how much time you have. Either way, place your tofu into a dish with a flat bottom and place another small dish on top of it to weigh it down. To drain it in the fridge, simply leave it there for 12-24 hours, then discard the liquid and pat it dry with paper towels. To drain it in the microwave, zap it for 30 seconds, then drain off any liquid it releases, turn the tofu over and repeat. Leave to sit with the plate on top for an additional 15-20 minutes to cool down and press out additional water. Drain and pat dry with paper towels and ensure the tofu is at room temperature or cooler before proceeding with this recipe.
- Stir together the miso and mirin to make a thick paste. Spread this paste all over the tofu, then wrap it in two sheets of food-safe paper towels or muslin. Wrap the cloth-wrapped tofu in cling film (plastic wrap) and place in a container with a lid in the fridge. Leave to marinate for 2 weeks, then remove the paper towels and scrape off the excess miso paste. Slice and serve drizzled with a little olive oil and scattered with sea salt.
Vegan Life tip
This is best served as a pre-meal appetiser. Pair with light red wine, dry sake, sour beer or kombucha.
Recipe from Your Home Izakaya by Tim Anderson (Hardie Grant, £25). Photography ©Laura Edwards