- Ready In:
- Wrap tofu in a clean towel. Press under a weight (place a few cans in a baking pan or on a cookie sheet) for two hours or up to overnight (refrigerate if pressing longer than two hours).
- Meanwhile, combine miso, sake and mirin in a small saucepan. Cook over medium heat about 2 minutes, until small bubbles form on surface. Remove from heat and cool.
- Remove towel and wrap tofu in a double layer of cheesecloth. In a glass, plastic or enamel container, spread half the miso mixture in a 6" square. Place tofu on marinade, then top with remaining marinade. Cover tightly. Marinate in refrigerator 12-48 hours, or at cool room temperature 8-24 hours. (The longer you let it sit, the saltier and more flavorful it will get.).
- Unwrap and slice to serve. Uneaten portions may be refrigerated for 4-5 days.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!