Tofu Cheese

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* Exported from MasterCook *

 

Tofu " Cheese "

 

Recipe By :Miyoko Nishimoto Schinner - Now & Zen Epicure: Gourmet Cuisine

for the Enlightened Palate

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 to 12 ounces well-pressed tofu

1 cup miso

1/2 cup white wine

1/4 cup (or more) mirin

 

Tofu transforms into a smooth, spreadable cheese-like substance when " pickled "

into a mixture of miso, wine, and mirin. Miso alone will do the trick, but will

produce a very salty cheese. Tofu cheese has many uses, the most delightful

being my mock " boursin, " the French herb-and-garlic cheese. It is also used in

making an eggless version of aioli, the sticky, garlicky, wonderful French

mayonnaise that can be added to soups or can serve as a dip or sauce. It can be

mixed into white sauces and dressings to lend a cheesy flavor or soaked in olive

oil to become " feta " cheese. It will not, however, melt like mozzarella on

pizza. It is crucial to use a mild miso. Use a light-colored, " sweet koji "

miso if available. The quantity of wine and mirin will vary slightly with the

saltiness of the miso, so it is hard to give exact quantities in the recipe.

When you find a miso that seems to work well for this, stick with it so you can

always be sure of the proportion of miso to wi!

ne and mirin. It is not absolutely vital to use an exact ratio and there is

quite a bit of leeway that will produce " cheese. "

If you are pressing the tofu yourself, start with 1 lb. Wrap regular (or firm)

tofu in a thick towel and allow it to drain in the refrigerator overnight. In

the morning, the towel will be wet from the moisture of the tofu, and the tofu

will be firm and dense. It can now be used. Mix miso, wine, and mirin to

produce a slightly sweet but salty flavor. The consistency should be like a

very thick salad dressing or light mayonnaise. Slice the tofu 1/2 " thick

lengthwise. Wrap each piece in cheesecloth. Place in a container with the miso

so that each slice is covered on all sides with the mixture. Cover and

refrigerate for one week. Remove tofu from the miso, take off cheesecloth and

check consistency. It should be like a soft cream cheese and may have taken on

a light, yellowish-brown hue. If it does not spread smoothly like cream cheese,

you may have added too much wine, and will have to put it back in the miso

mixture for another day or two. If you use onlu miso and n!

o wine or mirin, this process will only take 24 to 36 hours to become " cheese. "

Use as desired. Keeps in the refrigerator for one to two weeks.

 

Source:

" 3 x 5 cards received free in mail "

Yield:

" 1 1/2 cups "

 

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Per serving: 647 Calories (kcal); 17g Total Fat; (25% calories from fat); 33g

Protein; 78g Carbohydrate; 0mg Cholesterol; 10035mg Sodium

Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0