I found a recipe for soaking tofu in miso. I wrapped a block of tofu in cheese cloth and covered it in half red and half white miso paste for 3 days in a fridge. My mother said that I should mix miso with sugar, sake, and mirin, so I’ll try that next time.
People in Japan seem to eat it as a snack while drinking sake/beer but eating it alone is a bit hard as it is super salty. I prefer to eat it by spreading it on a piece of bread.
It does become very creamy and I think it makes a nice vegan “cheese” option.
