(via Rau Om | Tofu misozuke — Rau Om)
Yesterday I sampled Rau Om’s Tofu Misosuke at the California Avenue Farmer’s Market in Palo Alto. What a treat. Who would have thought that tofu cured in miso and sake would create this cheese-like delicacy with a beautiful, rich flavor? (Answer: Japanese folks a long time ago. The recipe apparently dates back to the 1700s).
According to Rau Om, the nutritional content is that of tofu, except for extra sodium from the miso-curing process. The result - much lower in fat than cheese, and no cholesterol.
We bought some of the Kombu-aged tofu misozuke, which has a bit stronger flavor than the original version, although I thought it was still fairly subtle. Both products are delicious. I hope they keep it up!