Tofu-no-Misozuke (Miso-Marinated Tofu)
If you think tofu tastes bland, try pressing it and marinating it in miso. The process changes its texture into something that resembles soft cheese—creamy and spreadable with a subtle tang. The longer you marinate, the firmer and tangier it becomes. Incredibly versatile, you can serve it on toast or rice, pan-fry it in oil until crispy or serve over a salad with a vinaigrette.
EatingWell Magazine, March 2022
Credit: Rick Poon
To make ahead:
Refrigerate for up to 4 days.
There are tools you can buy specifically to make ginger juice but you can use a microplane: Grate peeled ginger and transfer to a small fine-mesh strainer or cheesecloth; squeeze or press the juice with a spatula into a small bowl. (Alternatively, you can use bottled ginger juice.)
Serving Size:about 3 oz.
78 calories; protein 12g; carbohydrates 4g; dietary fiber 3g; fat 2g; sodium 82mg.