Quick, easy, and very tasty. I dislike the spongy, chewy texture of tofu popular in USA, so I used Nasoya organic silken tofu, cut into 6 slices and baked in a glass dish at 375. I did not use orange zest as I did not want such a strong flavour, as noted by one reviewer. Next time I will use rice wine vinegar and skip the basil.
Yes, you could use any type of miso for recipes like this, but you will get a different result. Aka (red) miso ranges from red to dark brown. Shiro (white) miso is white or yellow. There are various kinds in between.
In general, the darker the miso, the stronger and saltier the flavour. Shiro miso is quite mellow and sometimes almost sweet. If you use shiro miso, you might want to add more miso than called for.
The best miso is naturally fermented. You can usually find it at health food stores if they don't have it at your Asian grocery.