Drain tofu and cut into 1/2” cubes. Arrange the tofu cubes on one half of a clean, lint-free kitchen towel. Fold the other half of the towel over the tofu and weigh it down with something flat (such as a cutting board or baking tray). Press the tofu for 30 minutes. This will help it to better absorb the marinade.

In a sealable container, whisk white miso into hot water until dissolved. Whisk in remaining marinade ingredients. Add cubed tofu and toss to coat.

Cover and refrigerate for at least 4 hours or, preferably, overnight. If all the tofu isn’t submerged in the marinade, give it a stir or a shake every few hours or so to ensure all the cubes marinate evenly.

Enjoy! These tofu “feta” cubes are a savory, protein-packed addition to salads, wraps, pasta and more. You can keep the leftover tofu in the marinade for up to 5 days in the fridge; it becomes more and flavorful as it sits.