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Wrap a tofu block in 2-3 layers of paper towels & set a dish on top of the tofu block and let it dry out for 1-2 hours. Remove paper towels. Dry tofu with a towel and cut in half crosswise so you have two cubes.
Wrap the pressed, dry tofu in two layers of the cheesecloth so it’s a neat package.
Wrap tofu in cheesecloth and smear marinade on all sides. Use ½ the marinade on each block.
Line a storage container with 2-3 layers of paper towels, place tofu block on top, cover and refrigerate.
Change paper towels whenever they become very wet to avoid mold growth – the paper towels will become really wet, yet the tofu will not be any dryer because enzymes in the miso are breaking down the soy proteins and generating water. Chemistry!
That’s it. It takes at least 2 months for a firm tofu block to be creamy on the outside. We usually start eating our way in at that point, leaving the middle to age a little bit more.
After two months, unwrap your “cheese” completely. Store wrapped in waxed paper in the refrigerator in a clean lidded container. Change the waxed paper if it gets too wet. (Or, you can unwrap a corner of the cheese and keep it in the cheesecloth, just removing a portion at a time and re-wrapping it.)