1 (16-Ounce) Package Firm Tofu 1/2 Cup Brown Rice MiSo Good Thoroughly drain the tofu and wrap with a clean towel. Sandwich it between two plates and place a weight, such as canned beans or tomatoes, ton top and press the tofu for 1 - 2 hours. The towel should be fairly well saturated when finished. Find a small glass, ceramic, or plastic container that's only slightly larger than the block of tofu. Drizzle a layer of the miso to cover the bottom of the container evenly before placing the tofu on top. Spread the remainder of the miso generously on top and over the sides. Cover the container tightly with plastic wrap and refrigerate for at least 12 hours, and up to 2 days. The longer it marinates, the more flavorful it will be. To serve, unwrap the tofu and cut into squares or slices. Enjoy on crackers, in sandwiches, over salads, and more. Leftover portions of tofu cheese may be refrigerated for 4 - 5 days stored in an air-tight container. Makes Approximately 16 Servings Notes: Though it won't melt with heat, this cheese is great for crumbling or spreading over a wide range of cold dishes.