Grilled Tofu with Miso Sauce

12 ounces fresh tofu (not silken)
2 japanese eggplants
2 green bell peppers, seeded
8 large mushroom caps
1/2 cup miso (red, barley or hatcho)
1 cup red wine
1 tablespoon red wine vinegar
1 tablespoon honey
2 tablespoons sesame oil
1/2 cup olive oil
2 cloves garlic, mashed
2 tablespoons chopped green onions
1 tablespoon roasted sesame seeds or tahini paste
1/2 teaspoon black pepper
dash of tabasco sauce or hot chili oil

1 toasted nori sheet, ground

Drain and chill tofu to firm it (see note).

Cut tofu into 2 inch cubes and let soak for a couple of minutes in a bowl of hot water. Pierce each cube with a flat bamboo skewer and place on paper towels to drain. Cut eggplants, skin on, into 3/4 inch thick slices. Cut seeded green peppers into 2 inch triangles.

Alternate the tofu squares with the eggplant, mushrooms, and peppers on 4 long bamboo skewers (soak the skewers in water in advance), and place in a shallow pan.

Combine all remaining ingredients, except nori and purée. Pour into a saucepan and bring to a simmer, then pour over tofu-vegetables in the pan and marinate for an hour, turning the skewers from time to time.

On a charcoal grill or under a broiler, grill tofu skewers about 3 minutes on each side. Sprinkle with ground nori.

Note: you must "firm" the tofu for this recipe first. To do this, drain it of the salted water it was packaged in, cover in plastic wrap and refrigerate for at least two hours or overnight.

Serves 4

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