Instructions: Blanch the tofu in boiling water for 2 minutes, then drain and pat dry.

Slice the tofu in 1-inch slices, weight it down and let drain for 2 hours.

In a small bowl mix together the miso and olive oil. Spread the mixture on each tofu slice, covering all the surfaces. Set the slices on a large plate, cover with waxed paper and let sit at room temperature for at least 8 hours or overnight. Scrape off and discard the miso. Crumble and use the

"cheese" as you would regular ricotta. Store, covered and refrigerated, for up to one week.

Yield: 2 1/2 cups or 9 servings

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