We made this side dish for our miso workshop, and it was a great hit! If you have white miso sitting in the fridge for a while, we recommend this recipe for you. It’s easy, healthy, and most importantly, delicious!
Cook Time: 1 hour
Total Time: 1 hour
400 g Tofu (firm or soft)
4 Tbsp White miso
2 Tbsp Mirin (rice wine)
(optional) Olive oil
(optional) Black pepper
Drain water from tofu for 30 minutes to 1 hour.
Mix miso and mirin.
Place a plastic wrap in a container, put a cheese cloth or kitchen paper on top, spread the miso mixture on both sides (4 surface areas) of tofu, and cover with another kitchen paper. Seal the tofu block tightly with the wrap and put it back in the container. Store in the fridge for 2 days.
If you used salty miso, scrape the miso mixture before you eat and save it for cooking. Serve it with olive oil and black pepper if you like.
* For cream cheese like texture, use soft tofu. For hard cheese like texture, use firm tofu.