We’re at an odd place in our development of the tofu-misozuke recipe. After 2 years, lots of web searches, several scientific papers, 1 partially translated 18th century manuscript, and more failures than we can count, we are finally having steady enough success to keep our fridge well stocked with the oenophilic snack that’s been our obsession since our introduction to it. On the other hand, there are enough random inconsistencies that we don’t have a recipe we’re absolutely happy with yet (and hence the several tofu misozuke experiments we have run and are setting up). On the third hand, things do not go awry often enough that we can reproduce the problems and pin them down.
So when a reader asked us for the tofu misozuke recipe, the 2 of us debated whether we were ready to share it. Ultimately, we decided to stick with open sourcing not only in the finished products but also in development. What follows is our current recipe:
- We’ll need sugar, sake, yellow miso, and firm tofu.
- Wrap a tofu block in 2-3 layers of paper towels & set a dish on top of the tofu block and let it dry out for 1-2 hours.
- For each half block of tofu, prepare a marinade spread of 1/2 cup of miso, 1 tablespoon each of sake and sugar. Mix well.
- Wrap tofu in cheesecloth and smear marinade on all sides. How much of the marinade should be used is up to you and your salt preference.
- Line a storage container with 2-3 layers of paper towels, place tofu block on top, cover and refrigerate.
- Change paper towels every month (SEE UPDATE BELOW) – the paper towels will become really wet, yet the tofu will not be any dryer because enzymes in the miso are breaking down the soy proteins and generating water. Chemistry!
That’s it. It takes at least 2 months for a firm tofu block to be creamy on the outside. We usually start eating our way in at that point, leaving the middle to age a little bit more.
We’d love to hear back from you how things work out in your kitchens!
UPDATE : Just a note to say that the paper towels will need to be changed whenever they become too wet, not strictly once per month. Depending on a number of factors, this could be as often as every week.