Tofu Cheese

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   ["Wrap tofu in a clean towel. Press under a weight (place a few cans in a baking pan or on a cookie sheet) for two hours or up to overnight (refrigerate if pressing longer than two hours).", "Meanwhile, combine miso, sake and mirin in a small saucepan. Cook over medium heat about 2 minutes, until small bubbles form on surface. Remove from heat and cool.", "Remove towel and wrap tofu in a double layer of cheesecloth. In a glass, plastic or enamel container, spread half the miso mixture in a 6"" square. Place tofu on marinade, then top with remaining marinade. Cover tightly. Marinate in refrigerator 12-48 hours, or at cool room temperature 8-24 hours. (The longer you let it sit, the saltier and more flavorful it will get.).", "Unwrap and slice to serve. Uneaten portions may be refrigerated for 4-5 days."]

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