Place tofu cubes in a saucepan, and cover with water.
Bring to a simmer and cook for 5 minutes.
While tofu is simmering, combine 1 ½ cups water, vinegar, salt and miso to make a brine.
Once tofu has simmered for 5 minutes, remove from stove and drain thoroughly.
Transfer the drained tofu
cubes to a sealable container that is large enough to accommodate the tofu and brine.
Pour the brine over the tofu cubes and chill for a few hours in the fridge, uncovered (to cool everything
down!).
Cover, and continue chilling for at least 2 days, but up to 7.
Drain well before adding to your meal!