10 to 12 ounces (280–336 g) medium-firm or firm tofu, organic or non-GMO preferred
2/3 cup (7 oz, 200 g) white miso
1 1/2 tablespoons (1 1/4 oz, 35 g) red miso
1/4 cup sake
3 to 4 tablespoons mirin
Cut the tofu into two 1-inch-thick slabs. Place on a dry dishtowel or paper towels and set aside to drain for 15 minutes. Pat the tofu to remove excess moisture.
In a bowl, combine both kinds of miso with the sake and mirin. Adjust the flavor for a salty, sweet finish.
Select a container to snugly contain the tofu in one layer. Spread 1/3 of the miso mixture on the bottom. Arrange the voile (or cheesecloth) on top. Place the tofu on the fabric. Then fold the fabric over the tofu. Spread the remaining miso mixture over the fabric to cover the sides and top. If needed, fold any excess fabric over the miso mixture.
Cover the container and refrigerate for 3 or 4 days. If water gathers in the container during this period, pour it off. Nick and taste the tofu after this first period and it will seem really salty. Unwrap the tofu and transfer it to another container lined with parchment, cover and refrigerate for 5 to 8 weeks. (Discard the miso mixture and recycle the voile or discard the cheesecloth.)
You can eat the tofu after the first 3 or 4 days of marinating but it will mellow and transform as it sits longer. Put it in the back of the fridge and forget about it. You can cut off bits to monitor its progress. I found that at 6 weeks, mine was nice. I’m sure it’ll be even better at 8 weeks. Enjoy as a cheese-like spread – on bread or a cracker.