Japanese Vegan Tofu Cheese (Super Easy)
Ingredients
- 5 tbsp Nama-koji Craft Miso (or other miso, preferrably white one)
- 300 g firm tofu (preferably pressed overnight)
Instructions
- With paper towel, absorb excess water of tofu. If possible, press overnight beforehand.
- With a handy knife, scoop a generous amount of miso, and gently paste to each dimension of tofu.
- Wrap it with 2-3 pieces of paper towel, and put it into a container.
- Marinate for 2 days. If the paper is getting too wet after 1 day, gently replace it to new one.
- Remove the pasted miso, and gently slice the tofu.
- Serve like cheese, and enjoy!
Notes
Can be preserved up to 3 days in a fridge.
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