Tofu Misozuke

[tinyragebaking]

Hi everyone! I tried to do a search for tofu misozuke and saw that nothing came up.  Has anybody here tried it, or tried to make it? 

I came across it down the internet rabbit hole by watching Cooking with Dog.  I did a generic search on misozuke and came across Rau Om's Tofu Misozuke.  From there I came across Viet World Kitchen's Recipe.

I was very curious to try it myself, so I bought some medium firm tofu, the misos and started! 



I covered the tofu completely with cheesecloth folded over twice, and let it sit in the marinade for 4 days. I checked the container to make sure it didn't get watery every day. 



Opened up and discarded the mixture.  The tofu didn't get moldy, woohoo! 



It now has to sit in a container lined with parchment for 6 to 8 weeks.  It will be an incredible test of patience for me as I might just nibble away at it while it sits.  I picked off a corner and the texture is still firm, but pleasantly tangy and salty from the mixture.  

I look forward to hearing experiences with this product!  

 
 

[helenjp]

I have made it, but it was a long time ago! As long as you are careful with hygiene, I don't see any reason why you shouldn't nibble. We used to eat ours after about 2 weeks mostly - if it sits for 6-8 weeks, it may be very salty if you are not planning to eat it with rice (or beer!).

[_john]

First you want to wrap the tofu in cheesecloth and then set a weight on top of it to press out some of the water. Leave it like this in the refrigerator over night. I usually dilute miso with water and to make it less salty and easier to coat the tofu. Then add the miso and tofu into a zip lock bag and squeeze out all the air. Leave this in the refrigerator for 1 week and then taste it to see if it as as salty as you like. I like to measure everything so that when the miso and tofu equal out in terms of salt concentration the tofu will be between 1~2% salt. If you can get moromi miso that makes the best tofu misozuke.

[tinyragebaking]

First you want to wrap the tofu in cheesecloth and then set a weight on top of it to press out some of the water. Leave it like this in the refrigerator over night. I usually dilute miso with water and to make it less salty and easier to coat the tofu. Then add the miso and tofu into a zip lock bag and squeeze out all the air. Leave this in the refrigerator for 1 week and then taste it to see if it as as salty as you like. I like to measure everything so that when the miso and tofu equal out in terms of salt concentration the tofu will be between 1~2% salt. If you can get moromi miso that makes the best tofu misozuke.

Oh thank you so much for sharing this information! I will try this method and look for moromi miso! The brand I am using is Kabuto for both of the misos.