Pickled Tofu in Miso

• 1 block of firm tofu
• 250 grams barley (“mugi”) miso, or rice miso
• 1 Tablespoon ginger juice
• Basil or other herbs according to taste – optional

Wrap the tofu in a dishcloth.

Add light pressure on it to express its water

Mix the miso with the ginger and optional flavors.

Slice the tofu in half lengthwise so it opens like a book.

Cover the top of one slab of tofu with the miso paste and turn it over onto a plate, miso-side down.

Continue to cover well all the surfaces of the tofu with the miso paste and stack them on top of one another, covering the middle, sides and top.

Let the tofu sit at room temperature for 1-2 days of fermentation and it’s ready.

To serve, scrape the miso off the portion of tofu that you will eat and recover the exposed areas. You may keep any remaining miso for other uses.