Spread half the miso mixture in a small container. Lay a piece of muslin large enough to wrap around the tofu on top of the miso mixture.
Cut 200 g (7 oz) firm tofu into 4 pieces and arrange it on the muslin. Fold the muslin over the tofu and cover the tofu with the rest of the miso mixture.
Keep the tofu refrigerated and eat it within a week. You can eat this the next day, but it’s best after the third day. You can reuse the miso mixture a couple of times for this purpose.
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