Healthy Recipes Ingredient Tofu Tofu-no-Misozuke (Miso-Marinated Tofu) Be the first to rate & review! If you think tofu tastes bland, try pressing it and marinating it in miso. The process changes its texture into something that resembles soft cheese—creamy and spreadable with a subtle tang. The longer you marinate, the firmer and tangier it becomes. Incredibly versatile, you can serve it on toast or rice, pan-fry it in oil until crispy or serve over a salad with a vinaigrette. By Sonoko Sakai Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Rick Poon Active Time: 15 mins Total Time: 2 days Servings: 5 Nutrition Profile: Nut-Free Dairy-Free Low-Sodium Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound medium-firm tofu 3 tablespoons red or white miso 1 tablespoon mirin 1 teaspoon ginger juice Directions Wrap tofu in a paper towel and place on a plate. Place another plate on top to apply pressure. Refrigerate, replacing the paper towel twice, until the tofu is dry and firm, 6 to 8 hours. 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 serve, unwrap the marinated tofu and discard the paper towel (or cheesecloth) and cut the tofu into 1/4-inch-thick slices. To make ahead: Refrigerate for up to 4 days. Tip: There are tools you can buy specifically to make ginger juice but you can use a microplane: Grate peeled ginger and transfer to a small fine-mesh strainer or cheesecloth; squeeze or press the juice with a spatula into a small bowl. (Alternatively, you can use bottled ginger juice.) Originally appeared: EatingWell Magazine, March 2022 Save Rate Print Nutrition Facts (per serving) 78 Calories 2g Fat 4g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Serving Size about 3 oz. Calories 78 % Daily Value * Total Carbohydrate 4g 1% Dietary Fiber 3g 11% Protein 12g 24% Total Fat 2g 3% Sodium 82mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.