Recipes

Make a marinade with....
1 tablespoon sesame oil,
6 cloves garlic (I used smoked and they were small/medium cloves)
Half thumb fresh ginger grated
2 tablespoons maple syrup
0.5 teaspoon cayenne pepper,
3 tablespoons soy sauce
2 tablespoons rice vinegar
and a good splosh of Worcester sauce
Marinate for as long as possible, ideally overnight.
The block absorbs the marinade very well.
I dusted them with cornflour and cooked for about 10 minutes in a hot air fryer. Can also be fried.
Served with green salad and purple sprouting broccoli or a side of your choice. Delicious 😋
One 300g block will make 3 good size lunches or 2 generous dinners.

This is my own recipe, and it is absolutely divine.

Recipe and method coming soon....

- Sterilise a kilner jar or similar.
- boil enough water to fill the jar when full of cubed CuFu and let it cool.
- While it's hot, dissolve about a desert spoonful of salt in it, along with 3 teaspoons of sugar. (The salt will prevent any bad bacteria and balance the acidic taste, just like they do with dairy cheese. The sugar is to help the bacteria get started and will all be consumed by them eventually).
- Add in spices to your taste. I like smoked paprika and onion powder. I've got chilly flakes in my new one.

- Once the water mixture has cooled down to about 40 degrees c, break open 3 probiotic capsules and thoroughly mix in.
- Cut the CuFu up into small cubes and gently place them in layers in the jar.
- Pour the mixture in.

- Put a weight in the water to prevent cufu cubes from floating to the surface and being exposed to the air.
- Put it in a dark warm place and let it sit there for a few days making sure to open the jar a little every day to let the co2 out that builds up.
- After 5 days, taste a bit of one of the cubes. If it's beginning to get cheesy then put it in the fridge for another week to let it age and the flavour develop.

You can experiment and leave it for as long as you want. To see what types of flavours you get. The flavours become very cheesy after around two weeks of being in the fridge.