Tofu Misozuke

Simple and delicious tofu misozuke.

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5 from 1 review

Tofu misozuke is a flavorful and delicious spread or dip. A perfect vegan cheese alternative or a protein-rich flavoring for soups and stirfries. See the section above for more serving suggestions.


Units Scale
  • 1 block of firm tofu (16 oz / 450 g)
  • 1 cup of unpasteurized miso (see section above for details on finding live miso)
  • 2 Tbsp rice vinegar
  • 1 Tbsp raw sugar


  1. Press the tofu for about two hours. I do this by wrapping the tofu in a non-fluffy tea towel and then putting it on a plate (to catch the liquid). I press with my heavy butcher block cutting board, with my cast iron Dutch oven on top of it as a weight.
  2. The tofu needs to be fermented in an airtight container that is just slightly larger than the tofu. See the notes for some suggestions. Mix the miso, vinegar, and sugar in the fermentation container. Coat the tofu in miso paste. The whole block needs to be coated in miso to ferment properly. You can cut the tofu to make it all fit in the container, but I recommend leaving it whole, if possible because it’s easier to scrape the miso off of a larger block of tofu.
  3. Put the lid on the container and write the date on a sticky note (so you don’t forget)! Stash it in the back of the fridge for at least 1 week and up to 3 months. It packs quite a bit of flavor so I usually just use a little bit at a time and leave the rest to keep fermenting.
  4. You may get a bit of white mold forming on the surface of the miso. That’s just the koji mold. Feel free to scrape it off and keep fermenting. 


  • It’s important to use sulfite-free tofu otherwise the preservatives will slow or prevent the fermentation. I buy tofu from a local producer. You could also try making your own.
  • If the tofu came in a plastic container, you could use that for fermenting. Just put the whole container in a zip-top bag to seal the ferment. Personally, I use a glass storage container with a tight-fitting plastic lid for misozuke. 
  • The miso mixture can be reused to make 2-3 batches of tofu misozuke. After that, I use the miso mixture for a hearty miso soup.
  • If you make shio koji, feel free to replace the miso with thick shio koji paste instead. The flavor will be different, but just as good!
  • The nutritional information is for 1/8th of the tofu with a bit of miso (not all of the miso as it can be reused for many batches).