Makes: 2 cups
1 lb. reduced-fat, extra-firm regular tofu, or 1 1/2 (10.5 oz.) pkgs.
extra-firm silken tofu, cut into cubes
1 cup water
1/2 cup light miso
2 Tbsp. lemon juice or white wine vinegar
1 tsp. salt
Marinate in a brine of water, miso, lemon juice and salt. Keep
this refrigerated in a covered jar for up to three weeks, shaking
the jar every day.