Does anyone know how to make tofu cheese?!

Question:

Does anyone know how to make tofu cheese?

i have heard it is made with miso but i need details. like how long it has to sit wrapped in the miso or whatever. is it miso PASTE? how does it taste?

Answers:

What J G G describes is something called Sufu, and is delicious. I think what you are looking for, however, is miso-pickled tofu.

The classic macrobiotic method involves pressing ~1/2" (1.4 cm) thick slabs of tofu to extract excess water (15-20 minutes should do it).

You then spread a 1/8" (0.7 cm) layer of miso paste on a slice, flip it over and cover the other side the same way.

Then place a slice on top of that, and cover it as above. Repeat until you have a stack of miso-frosted tofu. You can then cover the sides until you have a tofu 'layer cake' ;).

Leave it in a container for one to three days, depending on 'cheesy' you want it to be. This can be done in a cool room or a refrigerator. The warmer the temperature, the quicker the pickling.

When it is done, scrape the miso off the tofu and save it for soups, spreads, sauces, or add more miso and repeat the process. If you do this, add 1/8-1/4 teaspoon salt to compensate for the lost salt and prevent mold. You can use darker, saltier misos, or lighter, sweeter ones -- it's up to you.

It is somewhat cheesy-tasting and really tasty. I doubt anyone will be fooled into thinking it's cheese but it's good as a spread, in enchiladas, sauces, etc. I love the stuff.

Tofu cheese is also known as pickled tofu.

In order to produce pickled tofu, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available pickled tofu is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans, Mucor racemosus, or Rhizopus spp..

The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a paste made of rice and soybeans. In the case of red pickled tofu (Traditional Chinese: 剪豆腐乳; pinyin: hóng dòufu rǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. Pickled tofu is generally sold in small glass jars.

Hope this helps!

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Does anyone know how to make tofu cheese?!

Does anyone know how to make tofu cheese?

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