If you think tofu tastes bland, try pressing it and marinating it in miso.
The process changes its texture into something that resembles soft cheesecreamy and spreadable with a subtle tang.
The longer you marinate, the firmer and tangier it becomes.
Photo: Rick Poon
Place another plate on top to apply pressure.
Whisk miso, mirin and ginger juice in a small bowl.
Unwrap the tofu and wrap in a fresh paper towel or layer of cheesecloth.
Smear half the miso mixture in a medium container.
Put the wrapped tofu on top and smear the remaining miso mixture all over it.
Cover and refrigerate for 2 to 4 days.
To make ahead:
Refrigerate for up to 4 days.
(Alternatively, you’ve got the option to use bottled ginger juice.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
