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Tofu Cheese


Ready In: 1019 Minutes
Prep Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Wrap the tofu in a clean towel and place on a plate. Top with a heavy object and press out excess water for at least 15 minutes.
  • Remove towel and spread the miso evenly around the entire block of tofu, covering completely. Let stand, uncovered, at room temperature for at least 1-1/2 - 2 days or refrigerate the tofu for a minimum of 3 days. (Refrigeration slows the fermentation process.)
  • After fermenting for the chosen time, scrape the miso off the tofu (the miso can be used in soup or stew or discarded) and use the cheese as desired.
  •  SAVE