1 cup Miso (I used half mellow white miso and half red miso)
½ cup of organic dry white wine
¼ cup of organic Mirin (I use Eden brand. Do not be fooled by the Kikkoman brand which calls itself mirin, but is really corn syrup!)
1 lb extra firm sprouted tofu
½ lemon
1 Tbs olive oil
1 t. Salt
Instructions
Start with making a mixture of the miso, the white wine, and the Mirin.
Slice the tofu into slices ½” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible.
Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week.
Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade.
Again, dry tofu on a clean dish towel, and return to the pyrex pan.
Make a slurry of the oil, lemon and salt, and rub over each slice of tofu.
Let sit for 24 hours in the fridge, before using.
Recipe by iEatGreen at https://www.ieatgreen.com/tofu-vegan-cheese/