Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh.
- Yield:makes one block of tofu cheese
- Active time: 10 minutes
- Total time:1 to 2 days
- One (10- to 12-ounce) block firm tofu, regular or silken style
- 4 tablespoons barley or aka miso
- 3 tablespoons sake
- 1 tablespoon mirim
Two hours before you plan to marinate tofu, press block of tofu by wrapping clean towel around tofu. Place weight, such as pan filled with water, on top of tofu and let liquid drain for two hours. This step may also be done overnight.
Put miso, sake, and mirin in small saucepan. Place over medium heat and cook, stirring, until small bubbles appear on the surface, about 2 minutes. Remove from heat and let cool.
Wrap tofu in double layer of cheesecloth. In a glass, enamel, or plastic container, spread one half of miso marinade over bottom of container into an approximately 6-inch square area. Place wrapped tofu on marinade and cover with rest of marinade. Cover container tightly and refrigerate for at least 12 hours and up to 2 days. Or set at cool room temperature for at least 8 hours and up to 1 day.
To serve unwrap tofu and cut into slices. Leftover portions of tofu cheese may be refrigerated for 4 to 5 days.