Tofu: I used one silken tofu which was wrapped in a paper towel placed on a perforated metal tray with a matching bottom. I placed a similar sized metal tray on top and weighed it down with a full container of American-size yogurt (1 lb). For firm tofu I used two containers (2 lb) as weights but for silken tofu I used only one (1 lb) so as not to crush it. After a few hours in the refrigerator, I replaced the paper towel and let it drain for 2-3 more hours.
Fresh Mozzarella cheese: I used fresh high moisture content whole cow's milk Mozzarella cheese. I cut the edges off to make it a sort of rectangular shape.
Miso marinade: I used rice miso or "kome" miso 米味噌 with saltiness between red and yellow miso. I added mirin and mixed until the miso became a nice spreadable paste. This time I did not add anything else.
In an air tight plastic container, I made a thin layer of the miso marinade on the bottom and place the tofu and the cheese on top. I smeared the remaining miso marinate all over the other sides of tofu and the cheese.
The texture of the silken tofu is a bit too soft to our taste. We liked the firm tofu texture, which is more similar to that of soft cheeses, better. In terms of overnight vs. 3 day vs. 5 day versions, there were only slight changes in texture, flavor and saltiness. The miso marinated tofu was particularly good if you eat it with perilla. The Mozzarella cheese became more interesting than the original cheese, since plain mozzarella does not have any strong flavor by itself. This is a very interesting combination of a real cheese with a nutty miso flavor with slight saltiness. We may keep experimenting with the longer marination.