This strongly flavored delicacy is a boon to the adventurous or to those who hanker for pungent cheeses but cannot eat them. Like Kombucha, this ferment involves adding a starter culture instead of relying on natural yeasts. While not exactly cheese-like, it is funky, salty, and loaded with umami. Serve with rice crackers and sake, a very dry white wine, or vinho verde.

Press without cutting into slabs:

Mix in a small bowl until smooth:

Spread some of the miso mixture on the bottom of a container that will hold the tofu. Place a piece of cheesecloth or thin flour sack towel over the miso and place the tofu on top. Wrap the cloth around the tofu, then spread the rest of the miso mixture over the cloth so that it is completely coated. Cover the container and refrigerate for 4 to 7 days.

Peel back the cloth and taste a small piece of the tofu. It should be salty and a little tangy. Unwrap the tofu and serve or, if a stronger, tangier flavor is desired, let it continue to cure, refrigerated, for up to 2 months.