Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh
1/4 to 1/3 large block silken or firm tofu, about 4 ounces
2 teaspoons sweet, light miso, preferably Saikyo miso
Drop of mirin
Fill saucepan with water and bring to vigorous boil over high heat. Add tofu and cook for 2 minutes. With slotted spoon, remove tofu to colander. When cool enough to handle, squeeze out some moisture. It is fine to mash up tofu a bit while doing so.
Place tofu in food processor or blender and process until smooth. Scrape down sides of bowl, add miso, mix until smooth. Season with salt and mirin and pulse again until creamy. Scrape down sides of bowl as necessary.
Transfer to glass jar, cover with tight-fitting lid, and store in refrigerator for up to 3 days.
Food processor or blender
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|