Merry Meet All! I have recently fallen in love with tofu cheese:
Completely cover a brick of firm tofu with miso paste:
Start by spreading miso out on a plate and laying the tofu on top then cover the rest, like frosting a cake. Be sure no tofu is exposed or it will spoil. Cover dish all the way around with cheese cloth and set on kitchen counter for about three days. It will develop a slight beerlike aroma--that's the miso fermentation. Remove cheesecloth and gently rinse miso off the cheese.
I spread it on bagels, in pita sandwiches...
I have a hard time keeping the cats out of it, too.
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