Fermented Tofu Recipe

Cure your extra-firm tofu longer and the flavors will mellow and age, creating a cheese-like spread for snacking.

| June 2019

Photo from Adobe Stock

Makes: 1 block of fermented tofu
Prep Time: 10 minutes, 15 minutes draining
Fermentation Time: 3 to 5 days, 5 to 8 weeks
Skill Level: Intermediate

Fermented tofu, or vegan cheese, is made using a traditional preserving process that extends the life of tofu. Creating a pungent yet complexly delicious new soybean food, the process is simple. Have some cheesecloth on hand, and be sure to select extra-firm tofu, as no other type will hold up throughout this process. Use fermented tofu in a stir-fry, spread it on a piece of bread, or eat it on its own as a snack and enjoy its multilayered flavors.


  • 1 extra-firm block of tofu
  • 2/3 cup white miso
  • 1/4 cup sake
  • 4 tablespoons mirin (Japanese rice wine)


  1. Cut the tofu into 2 even pieces. Set the pieces on a clean, dry kitchen towel to drain for about 15 minutes.
  2. Combine the miso, sake, and mirin in a small bowl.
  3. Select a lidded container that will hold both pieces of tofu in a single layer. Spread 1/3 of the miso mixture into the bottom of the container.
  4. Place the cheesecloth on top of the miso mixture, and then place the tofu on top of it. Wrap the cheesecloth around each piece of tofu. Spread the remaining miso mixture on the tops and sides of the tofu.
  5. Cover the container and store in the refrigerator for 3 to 5 days. Check daily and pour off any water that accumulates in the container.
  6. Line another container with parchment paper. Remove the cheesecloth from the tofu, and transfer the tofu to this container. Cover and refrigerate for 5 to 8 additional weeks.


The fermented tofu is ready to eat once it is transferred to the parchment-lined container. But if you let it cure for additional time, up to 8 weeks, its flavors will mellow and age. When young, it is quite salty, but over time, if you allow it to keep aging, it will turn into a lovely, cheeselike spread you can pair with crackers, bread, or vegetables.

Also from DIY Fermentation

diy-fermentationFermentation has given us some of the food world's most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more; recipes ranging from beginner to advanced to put your skills to the test; detailed troubleshooting guides to ensure fermentation success; insider tips and anecdotes from fermentation experts; step-by-step illustrations to stay on track; and a bonus chapter integrating homemade ferments into everyday cooking. Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

Reprinted with permission from DIY Fermentation: Over 100 Step-by-Step Home Fermentation Recipes by Katherine Green and published by Rockridge Press, 2015.



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